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Chili Dog Rolls

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Chili Dog Rolls

 

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

Amount Measure Ingredient Features
rolls
1 tablespoon yeast, active dry
dry
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¼ cup water
warm
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½ teaspoon sugar
or honey
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1 cup water
warm
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1 tablespoon olive oil
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4 cups whole-wheat flour
or all-purpose, or half whole wheat and half white flour
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filling
cups water
boiling
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1 cup TVP (Texturized Vegetable Protein)
granules or flakes
*
1 medium onions
chopped
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½ each green bell peppers
chopped
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1 clove garlic
minced
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1 cup mushrooms
chopped
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2 teaspoons olive oil
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1 tablespoon olive oil
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1 teaspoon cumin
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2 teaspoons chili powder
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1 teaspoon oregano
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½ teaspoon salt
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1 large tomatoes
or 8 ounces tomato sauce
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Ingredients

Amount Measure Ingredient Features
rolls
15 ml yeast, active dry
dry
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59 ml water
warm
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2.5 ml sugar
or honey
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237 ml water
warm
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15 ml olive oil
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946 ml whole-wheat flour
or all-purpose, or half whole wheat and half white flour
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filling
207 ml water
boiling
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237 ml TVP (Texturized Vegetable Protein)
granules or flakes
*
1 medium onions
chopped
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0.5 each green bell peppers
chopped
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1 clove garlic
minced
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237 ml mushrooms
chopped
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1E+1 ml olive oil
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15 ml olive oil
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5 ml cumin
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1E+1 ml chili powder
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5 ml oregano
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2.5 ml salt
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1 large tomatoes
or 8 ounces tomato sauce
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 10319% 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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