Grilled Veggie & Cheese Stuffed Rolls

After that decadent stuffed breakfast and indulgent stuffed lunch, I have a light & healthy stuffed dish for dinner. Today's recipe is from King Arthur Flour's Baking Sheet newsletter. In this dish, roasted vegetables and cheese are rolled in a yeasty bread dough and baked to make light & flaky stuffed rolls that are perfect for a meal with some salad on the side or even as a quick pick-me up breakfast. 

The original recipe used roasted vegetables, but I used left over grilled vegetables. Also the original recipe  called for garlic herb cheese (like Boursin) or goat cheese, but I used a combination of cream cheese and grated mozzarella. 

Ingredients:

For the Dough:

Whole wheat flour - 3 cups

Yeast - 1½tsp
Sugar - 2tbsp
Water - 1¼cup
Salt - 1tsp
Vegetable oil - 3tbsp
Sourdough Starter - ¼cup, before feeding (skip this ingredient if you don;t have it, add a few more tablespoons of flour to adjust the dough's consistency)

For the Filling:
Grilled vegetables - 2cups, at room temperature (I used eggplant, zucchini & peppers that were grilled)
Cream cheese - 4oz., softened
Grated Mozzarella - ½cup

 

Method:

• Make the dough: Combine all of the dough ingredients in a stand mixer or food processor. Adjust the consistency of the dough by adding more water or flour to make a smooth and easy to work dough. I ended up adding 3-4tbsp of flour. Knead for 5 minutes and remove into a large greased bowl, cover and rest in a warm place for 1 hour or until doubled in volume.
• Oil your hands and divide the dough into 2 equal pieces. Keep one covered, while you work with the other. ( I froze one piece of the dough to use later). 
• Pat one piece into a thin 8"x14" rectangle on a lightly floured surface. Spread half the cheese and half the veggies even over the dough. 
• Starting with a long side, roll the dough up loosely sealing the edges well. Pack and poke the roll a little to get a nice uniform shape. Slice with a sharp knife into 12 slices.
• Place in a greased 9"x13" or 12" square baking pan. Cover and let rise until nicely doubled, about 1 hour.
• Preheat the oven to 350°F.
• Bake the rolls for 25-30 minutes, until golden brown. 

Serve warm or at room temperature. Refrigerate the leftovers.
I served the rolls with a Berry salad (Lettuce with chopped strawberries, blueberries and blackberries. Dressing is 1tbsp balsamic vinegar and 2tbsp olive oil seasoned with salt and pepper) and Watermelon-Mint Lemonade (Grind watermelon and lemon juice along with mint infused sugar syrup (equal parts sugar & water boiled for 3-4 minutes and then mint is added to infuse the flavor -- strain and use as needed).

Here're some pictures of making the stuffed rolls: