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Recipe Category / Snacks and Sandwiches

Pumpkin Puree Rolls with Blue Cheese

Pumpkin Puree Rolls with Blue Cheese

Method

For the dough

  • Preheat oven to 50* C (122* F) Fan.
  • In a mixer, add the milk, yeast and sugar. Whisk and allow the yeast to activate for 15 minutes.
  • When ready, add the all-purpose flour and whole wheat flour. Beat with the hook attachment for 4-5 minutes.
  • Add the parmesan, salt and butter (softened or melted) and beat for 2-3 minutes on medium to high speed.
  • Transfer dough to a bowl and set aside in a warm place (in the oven) for about 1 hour, until it doubles in size.
  • Sprinkle some fine semolina on a clean working surface and roll out the dough.
  • It needs to be rolled out to a rectangular shape that is 40-50 cm thick.
  • Turn the dough so that the large side is facing you.
  • Spread the pumpkin puree over the dough carefully with the back of a spoon, making sure not to spread the puree all the way to the edges.
  • There should be a small border that is just dough, especially along the edges of the longer side that is directly across from you. Brush some water along that border so that it can stick when you create a roll.
  • Sprinkle the cumin seeds over the pumpkin puree.
  • Crumble the blue cheese on top and season with salt and pepper.
  • Roll the dough in to a log.
  • Cut in to 12 even sized smaller rolls.
  • Grease a 25x35 cm baking pan with butter and line with parchment paper.
  • Transfer rolls to pan and place in oven (50* C) for 20 minutes so that they can rise.
  • When ready, do not open the oven door but simply turn up the temperature to 180* C (350* F) Fan.
  • Bake for 20-25 minutes, depending on the oven, until they are golden on both top and bottom.  

For the yogurt sauce

  • Combine all of the ingredients in a bowl and serve!

Tip

For a perfectly beautiful appearance, you can wrap the dough in plastic wrap as soon as you add the filling and roll, and refrigerate for 1 hour so that the puree filling doesn’t fall to the bottom when cutting in to pieces.

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Nutritional
Chart

Nutrition information per portion

307
Calories (kcal)
15 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

12.4
Total Fat (g)
18 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

6.7
Saturated Fat (g)
34 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

37.1
Total Carbs (g)
14 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

6.0
Sugars (g)
7 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

10.6
Protein (g)
21 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.2
Fibre (g)
9 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.3
Sodium (g)
22 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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