Spinach Cream Roll Deli
Welcome back! So we learnt a couple of stuffed dishes so far...One stuffed bread that I like to eat very often is the stuffed spinach roll at the cafe's. The bread in particular is a soft regular sandwich bread that has been turned out into a wrap. There is a very thin layer of crust that is formed around the bread very much like toasted bread. When you smear it with some butter while it is still hot, it tastes divine. The filling can ofcourse be of your choice but I prefer to fill mine with spinach base. Sometimes I add corn , carrots, boiled potato or paneer to it. It tastes good with any combination.
So fire up your ovens and try this easy deli roll and let me know how it works for you...
for the bread
2 cups whole wheat flour
1/2 cup oat meal
1 tspn sugar
1 tspn instant yeast
2 tbsp curd / 1 small egg
2 tbsp Olive Oil
salt to taste
+ 1 tbsp honey and 1 tbsp oats
for the stuffing
1 cup fresh spinach roughly chopped (I blanch it normally)
1/2 cup cream cheese
1 tspn corn flour
1 cup milk
1 onion finely chopped
2 tspn finely chopped garlic
salt and black pepper to taste
2 tspn butter
1) For the stuffing, heat butter in a non stick pan, add the garlic and saute for a min
2) Next add the onions and saute until it is light pink in color
3) Now add the spinach and saute until it is slightly wilted
4) Next add the cornflour mixed with milk and saute until it starts thickening. Now add the cream cheese , season with salt and pepper (be generous with pepper)
5) Remove when it is just about thick and not runny
6) In a large bowl, mix all the bread ingredients and knead it until you get a soft dough. Cover and set aside until it rises and becomes double
7) After it doubles, make 2 balls for 2 large deli rolls or 4 balls for small size rolls.
8) Roll out each into a flat rectangle about 6 to 8 inch wide. and 1/2 inch in thickness.
9) Place the cooled down filling in the centre spreading it out evenly till almost the edge lenthwise.
10) Fold over from both sides and seal it. Turn over to place the seam side facing down.
11) Cover with cling wrap or kitchen towel and let it rest for second rise - about 30-40 min.
13) When the rolls are double in size, brush them with some oil and then honey and sprinkle oats on top. Press the oats with the help of back of the spoon.
14) Place them on greased plates and bake for 10-12 min or until the top turns brown. We need soft bread with lightly toasted texture on outside.
When done, wrap in in foil and carry for a
quick bite on the go
quick bite on the go
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51