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Chili Dog Rolls

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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Sandwiches, Vegan, Vegetarian 20 Servings

INGREDIENTS

1 T Yeast, dry
1/4 c water warm
1/2 t Sugar or honey
1 c water warm
1 T Olive oil
4 c Flour, unbleached or whole
wheat flour
7/8 c water boiling
1 c TVP granules or flakes
1 Onion, chopped
1/2 Green pepper, chopped
1 Garlic clove, minced
1 c Mushrooms, 6 large chopped
2 t Olive oil
1 T Olive oil
1 t Cumin
2 t Chili powder
1 t Oregano
1/2 t Salt
1 Tomato, chopped OR
8 oz Tomato sauce

INSTRUCTIONS

Dissolve the yeast in 1/4 cup warm water and honey, and let stand a
few minutes. Add 1 cup of warm water and 1 tbs 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 tsp olive oil. Saute the onons,  pepper and garlic a few minutes
to soften, then remove to a bowl.  Heat the pan again and add 1 Tbsp
olive oil. Saute 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 degrees, and bake for
20-25 minutes until lightly browned. Cool on a rack.  Per roll: 111
cal; 4 g prot; 19 g carb; 2 gm fat  The TVP Cookbook by Dorothy
Bates/MM by DEEANNE  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 136.4mg
Potassium: 140.8mg
Carbohydrates: 33.3g
Fiber: 1.9g
Sugar: 1.2g
Protein: 5g


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