Chili Dog Rolls
Submitted by Wheatie
Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.
YIELD
20 servingsPREP
25 minCOOK
35 minREADY
60 minThese vegetarian chili dog rolls take the smoky, spiced soul of a chili dog and wrap it inside pillowy homemade bread dough. The filling is built from TVP seasoned with cumin, chili powder, and oregano, sauteed with onions, green pepper, mushrooms, and garlic until everything smells warm and earthy.
You roll the dough out into long oblongs, spread the filling down the center, seal it up, and slice into individual rolls. After a second rise, they bake at 375F until the crust turns golden and the kitchen fills with the scent of fresh bread and chili spices.
Chef Tips
- Reconstitute the TVP with boiling water while you prep the vegetables so it has time to absorb fully.
- Knead the dough a solid 5 minutes. Underkneaded dough tears when you roll it thin.
- Pinch the seams tight and place rolls seam-side down so they stay sealed during baking.
- Half whole wheat, half white flour gives you the best balance of nutty flavor and soft texture.
- Let the rolls cool on a rack so the bottoms stay crisp rather than steaming soft.
Variations
- Add shredded cheddar inside the rolls before sealing for a chili cheese bread twist.
- Use black beans in place of TVP for a heartier, whole-food vegetarian filling.
- Brush the tops with garlic butter right out of the oven for an extra layer of richness.
Ingredients
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.
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