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Chili Dog Rolls

 
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An excellent recipe to use up your leftover chilis, and of course you can make chili just for making this recipe too! That's how we found this recipe :) And these chili dog rolls came out surprisingly delicious, we just ate these rolls directly, and yummy enough. And they are great to serve with main dish too.

Yield

20

servings

Prep

25

min

Cook

35

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

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
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

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 dishes 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 10319% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 7%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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