Sunday, August 24, 2014

Vegetarian Paneer Tomato Stromboli

Stromboli is a stuffed turnover. I had bookmarked this recipe a long time back but never got a chance to make it. My daughter loves stuffed bread a lot. I had made stuffed buns before and decided to use the same paneer and tomato filling for the stromboli.


I really like how stromboli is folded in this link. Though my recipe is very different I folded it as shown in the link. My daughter was very impressed. She helped me fold it and really did justice to the end result as well. The dough was crispy but not chewy and the filling was delicious. It was gone very quickly. Next time you are looking for a quick crowd pleaser try this recipe.


I made the dough as given in this link. It is the same as the recipe for Italian bread.

You will need
For the dough
3 cups flour (I used 50% whole white wheat and 50% all purpose flour)
1/4 oz. instant yeast
1 1/2 tsp. salt
1 pinch of sugar
1 cup warm water

1 tbsp. olive oil
1 tsp. dried oregano

For the filling
14 oz. paneer (directions for homemade paneer here)
2 medium tomatoes
1 tbsp. olive oil
1 tbsp. cumin seeds
1 tsp. turmeric powder
1 tbsp. dried basil
1 tsp. paprika (adjust quantity to taste)
salt


In a mixing bowl sift in the flour. Add all the dry ingredients. Pour in the water. Using hands moistened with water combine all the ingredients to form a soft dough. Using a half tablespoon oil on your hand knead the dough for 5 minutes until it is smooth and elastic. Cover and keep aside until it doubles in volume. 

In the meantime prepare the paneer tomato filling. Follow the instructions here. The filling should be dry and cooled completely before use.

Flour a board and transfer the risen dough on to it. Using a rolling pin roll out a large rectangle. Transfer the prepared rectangle to a baking sheet covered with parchment paper.



Preheat oven to 400 F. Arrange the paneer filling along the center of the rectangle lengthwise as shown. Using a sharp knife or pizza cutter cut the dough around the filling as in the picture below.



Fold in the top end. Now starting on one side fold the alternating sides over to the middle at an angle.



Continue to the end. Before folding the last few pieces fold in the end to give it a neat finish. Continue folding in the sides over the end piece. 



Drizzle a half tablespoon of oil over the top. Sprinkle dried oregano. Bake in the preheated oven for 18-20 minutes. You may use an egg wash if you want to get the golden brown color. I skipped that.



Cool on a rack for a few minutes. Slice and serve. 



Enjoy!

This is my entry for week four, day one of BM #43 for the theme bookmarked recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43.

10 comments:

  1. I have this on my list too Varada...your stromboli has turned out so well...not to talk abt the stuffing...

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  2. Wow it looks so cool..I was surfing your blog today for breads..loved them all. Must say you are really a pro with them.

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  3. Love the pictorial representation :-)

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  4. Beautifully braided stromboli, looks fabulous and those stuffing is droolworthy.

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  5. That braided stromboli looks wonderful Varada.

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  6. Stromboli looks great..stuffing is too yummy..

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  7. I should try the braided bread sometime. The filling sounds yumm.

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  8. Looks so beautiful!Love the stuffing...

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