Tomato and Mozzarella Pinweels

OPEN SOURCE FOOD
10Ingredients
65Minutes
410Calories

Ingredients

US|METRIC
  • 250 grams all-purpose flour
  • 1/2 teaspoon sugar
  • 2 teaspoons salt
  • 10 grams fresh yeast
  • 100 milliliters milk (lukewarm)
  • 125 grams mozzarella cheese (well drained and grated)
  • 25 grams butter (or margarine)
  • tomato paste (sometimes I use just ketchup)
  • shredded cheddar cheese
  • oregano (dry)
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    Directions

    1. Dissolve yeast in the lukewarm milk.
    2. In a large mixing bowl combine the flour, the salt, the sugar. Add the grated mozzarella and mix well. Add the dissolved yeast with the milk, then add the butter or margarine and work with hands until dough forms and butter is completely combined with the flour mixture. Cover and let rise about 1 hour.
    3. Roll dough onto a lightly floured surface about 1 inch thin. Spread dough with tomato paste or ketchup, shredded cheddar cheese and oregano. Roll dough to form a long log, cover in plastic wrap and refrigerate about 2 hours.
    4. Preheat oven to 400°F - 200°C. Lightly grease a cookie sheet.
    5. Cut dough into a thin rounds ( you must work fast because dough is very soft ). Place rounds onto the cookie sheets about 1 inch away each other. Bake about 15-20 minutes.
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    NutritionView More

    410Calories
    Sodium61% DV1460mg
    Fat23% DV15g
    Protein31% DV16g
    Carbs17% DV52g
    Fiber12% DV3g
    Calories410Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol45mg15%
    Sodium1460mg61%
    Potassium200mg6%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A10%
    Vitamin C2%
    Calcium30%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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