Veggie Italian Pinwheels Bread

Girandole saporite con verdure

Making the pinwheels up to 24 hours in advance is a great way to save time on party day. You can also try variations

For the dough

1 egg

00Flour /all purpose/plain flour gr. 500 =3 cups + 2 tbsp

Butter 75 g=1/3 cup ( soften it)

Brewer’s yeast 15 g =4 tsp.

Sugar gram 10= 3/4 tbsp

Pinch of salt

Filling: ricotta gr. 250 = 1 cup

Carrot gr. 100=3.5 oz.

Onion gr. 50 = 2 oz.

Dried tomatoes in oil gr. 50

1 egg white

Salt and pepper

Grated cheese 1 tbsp.

Flour 1 tbs.

EVOO 2 tbs.

Dissolve the yeast in 150 gr.=2/3 cups of water.

Work the flour with the butter, sugar, an egg, salt, the yeast dissolved in water.

Roll out the dough on a baking sheet to a thickness of about 5 mm =1/4 inch and let it rise covered for at least 15 minutes.

Cut the onion, carrot and dried tomatoes into cubes.

Pour some oil into a pan and sauté carrots, onions, dried tomatoes.

Mix everything in a bowl with the ricotta, egg white, salt, pepper, a spoonful of grated cheese, a spoonful of flour.

Spread the filling on the leavened dough

, roll it up with the help of the underlying sheet in which you then wrap everything and place it in the refrigerator to cool until it becomes compact,more or less 20 minutes

easy to cut into slices.( 2cm.=0.7 inch)

Line up the slices on a baking sheet covered with parchment paper, brush strokes of water, let them rise for 45 minutes.

Bake at 180 degrees for about 20 minutes.

You can make pinwheels the day or night before you plan to serve them. If Serving within 1 Day. Store the pinwheels at room temperature, then reheat in the oven.