RAMADAN 1440/ 2019
This roulade has quite possibly been one of the most requested recipes on my page. The reason why I didn't post was because I had no recipe! Today as I was making it, I measured all my ingredients, so finally, I can share this one with you!
This recipe is so versatile. You can get creative and use any filling, including left overs. Let your imagination run wild! If you make this, please tag me so that I can see your creations. ...
For the dough I used a half quantity of my pita recipe that I posted two days ago. I also used a homemade pistachio and kale pesto instead of a regular basil one. ...
SPINACH, BRIE AND PESTO ROULADE:
1/2 quantity of pita dough
1/3 cup pesto (basil or any pesto of your choice)
1/4 cup sour cream
2 loosely packed cups baby spinach
A handful of basil leaves
1/4 cup pitted black olives, chopped
1 1/2 cups mozzarella, grated
125 g Brie cheese, sliced
10 sundried tomatoes
6-8 fresh baby tomatoes
Salt and pepper to taste
1 egg, beaten
Poppy seeds for sprinkling over
After the first proofing of the dough, roll it out thinly. Place the dough on a baking paper lined sheet pan. Cover, and set aside in a warm place for approx 15 minutes.
Meanwhile, combine the sour cream and the pesto.
Preheat the oven to 200°C.
Spread the pesto mixture evenly over the dough. Top with the mozzarella, then the basil, spinach, olives, tomatoes and Brie. Season well. Carefully roll up with the help of the baking paper. Cover loosely and allow to proof for about 20-30 minutes. Brush with the egg, sprinkle with poppy seeds, and place in the oven. Bake until the bread is just starting to brown, then reduce the temperature to 180°C, and continue to bake until the roulade is a deep golden brown. Transfer to a wire rack to cool, before slicing.
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