Tomato and mushroom rolls
Description
The pastry is prepared simply and quickly. The filling, in theory, can be as varied as you like; it all depends on your imagination. I used mushrooms, tomatoes, and olives. It turned out to be a tasty, aromatic, and hearty snack! The finished rolls can be served for breakfast, as a snack during the day, taken to work or the outdoors. The pastry is very simple and won’t require any special skills, give it a try. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the dough out in advance and let it thaw at room temperature.
- 2
Step 2
Slice the mushrooms into thin slices and sauté until the liquid evaporates, adding a minced garlic clove. Transfer to a deep bowl.
- 3
Step 3
Add diced tomato to them.
- 4
Step 4
Slice the olives into rings and add them to the tomatoes with mushrooms.
- 5
Step 5
Add basil, oregano, ground black pepper and salt to taste. Stir. The filling is ready.
- 6
Step 6
Roll out the dough on a flour‑dusted surface and spread the filling evenly, leaving a little margin from one edge. I ended up with two sheets about 20 × 30 cm. Sprinkle grated cheese on top.
- 7
Step 7
Roll up a firm roll and cut it into 4–6 pieces. Place the pieces on a baking sheet lined with parchment paper, brush with egg yolk and sprinkle with sesame seeds. Bake at 200 °C for about 30 minutes.
- 8
Step 8
Tomato and mushroom rolls are ready. Delicious both warm and cold.