Greek salad rolls
The recipe Greek salad rolls is ready in around 2 hours and 30 minutes and is definitely an outstanding lacto ovo vegetarian option for lovers of Mediterranean food. This recipe serves 4. For $2.22 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 45g of fat, and a total of 874 calories. It is brought to you by Roxanas Home Baking. 163 people have made this recipe and would make it again. Head to the store and pick up water, olive oil, salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is pretty good. Greek Crescent Rolls, Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad, and Greek Yogurt Dinner Rolls are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
4 cups (480 grams) bread flour
1 cup halved cherry tomatoes
2 tsp dry yeast
1 egg
1 cup crumbled feta cheese
1/2 cup (120 ml) olive oil
3/4 cup sliced olives
1 tsp dry oregano
2/3 cup chopped red onion
1 tsp salt
1/2 – 2/3 cup (120 – 160 ml) water
Equipment:
mixing bowl
bowl
whisk
rolling pin
aluminum foil
baking pan
oven
frying pan
Cooking instruction summary:
In a mixing bowl sift the flour and make a well in the middle. Pour the water and sprinkle the yeast on top of it. Let it rest few minutes at room temperature until the yeast dissolves and foams.When bubbled, with the dough hook on, add the olive oil, salt, oregano and egg and start mixing slowly adding enough water to make a soft bowl that cleans itself from the sides of the bowl. Let it knead for 3-5 more minutes.Alternatively, if you’re kneading by hand, add the egg, oil, salt and oregano in the middle of the flour. With a Danish whisk, start mixing the flour mixture, slowly adding enough water to form a ball. Take it out of the bowl, and on a lightly floured working surface, knead the dough for 10 minutes until soft and elastic.Place the dough in a oiled bowl, cover with plastic foil and leave at room temperature until it doubles in volume. Punch down, knead for 1 minute and divide the dough in 4 balls.With a rolling pin, flatten the dough in a 8X8 inch square. Place a little bit of the tomatoes, olives, onion and feta cheese on one side and with the other cover and seal to make a pocket. Place the roll/pocket with the opening side down (to make sure it doesn’t open wide while baking) in a 11X7 baking dish and cut three-four openings in the dough to let the veggie steam get out. Do the same with the remaining 3 rolls.Cover and let rise again for 20 minutes. Meanwhile heat the oven to 400F.When the rolls are puffed again, lower the oven temperature to 375F and bake them for approximately 30 minutes. Let cool slightly in the pan before removing.Enjoy!
Step by step:
1. In a mixing bowl sift the flour and make a well in the middle.
2. Pour the water and sprinkle the yeast on top of it.
3. Let it rest few minutes at room temperature until the yeast dissolves and foams.When bubbled, with the dough hook on, add the olive oil, salt, oregano and egg and start mixing slowly adding enough water to make a soft bowl that cleans itself from the sides of the bowl.
4. Let it knead for 3-5 more minutes.Alternatively, if you’re kneading by hand, add the egg, oil, salt and oregano in the middle of the flour. With a Danish whisk, start mixing the flour mixture, slowly adding enough water to form a ball. Take it out of the bowl, and on a lightly floured working surface, knead the dough for 10 minutes until soft and elastic.
5. Place the dough in a oiled bowl, cover with plastic foil and leave at room temperature until it doubles in volume. Punch down, knead for 1 minute and divide the dough in 4 balls.With a rolling pin, flatten the dough in a 8X8 inch square.
6. Place a little bit of the tomatoes, olives, onion and feta cheese on one side and with the other cover and seal to make a pocket.
7. Place the roll/pocket with the opening side down (to make sure it doesn’t open wide while baking) in a 11X7 baking dish and cut three-four openings in the dough to let the veggie steam get out. Do the same with the remaining 3 rolls.Cover and let rise again for 20 minutes. Meanwhile heat the oven to 400F.When the rolls are puffed again, lower the oven temperature to 375F and bake them for approximately 30 minutes.
8. Let cool slightly in the pan before removing.Enjoy!
Nutrition Information:
covered percent of daily need
