Chili Dog Rolls
Yield
20 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| rolls | |||
| 1 | tablespoon |
yeast, active dry
dry |
|
| ¼ | cup |
water
warm |
|
| ½ | teaspoon |
sugar
or honey |
|
| 1 | cup |
water
warm |
|
| 1 | tablespoon |
olive oil
|
|
| 4 | cups |
whole-wheat flour
or all-purpose, or half whole wheat and half white flour |
|
| filling | |||
| ⅞ | cups |
water
boiling |
|
| 1 | cup |
TVP (Texturized Vegetable Protein)
granules or flakes |
* |
| 1 | medium |
onions
chopped |
|
| ½ | each |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 2 | teaspoons |
olive oil
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
tomatoes
or 8 ounces tomato sauce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| rolls | |||
| 15 | ml |
yeast, active dry
dry |
|
| 59 | ml |
water
warm |
|
| 2.5 | ml |
sugar
or honey |
|
| 237 | ml |
water
warm |
|
| 15 | ml |
olive oil
|
|
| 946 | ml |
whole-wheat flour
or all-purpose, or half whole wheat and half white flour |
|
| filling | |||
| 207 | ml |
water
boiling |
|
| 237 | ml |
TVP (Texturized Vegetable Protein)
granules or flakes |
* |
| 1 | medium |
onions
chopped |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 1E+1 | ml |
olive oil
|
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
cumin
|
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
tomatoes
or 8 ounces tomato sauce |
|
Directions
Dissolve the yeast in ¼ cup warm water and honey, and let stand a few minutes.
Add 1 cup of warm water and 1 tablespoon olive oil.
Stir in the flour.
Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed.
Cover and let rise for an hour.
For the filling: Mix the boiling water and TVP.
Let it stand while you prepare the vegetables.
Heat a non-stick skillet and add 2 teaspoon olive oil.
Sauté the onons, pepper and garlic a few minutes to soften, then remove to a bowl.
Heat the pan again and add 1 tablespoon olive oil.
Sauté the reconstituted TVP a minute or two, sprinkling with the spices.
Cook a few minutes and add the tomato or tomato sauce.
Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dish es ready.
On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide.
Spread half the filling down the long side of the dough, leaving edges bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down.
Let rise again for 20 minutes.
Heat oven to 375℉ (190℃) F, and bake for 20 to 25 minutes until lightly browned.
Cool on a rack.
