| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Italian, Pies |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Yeast |
| 1 |
c |
Warm water |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Oil |
| 3 |
c |
Unbleached flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
TVP granules or flakes |
| 7/8 |
c |
Boiling water |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Fennel seeds |
| 1 |
tb |
Olive oil |
| 2 |
c |
Mushrooms, sliced |
| 10 |
oz |
Frozen chopped spinach, thawed and drained |
| 6 |
oz |
Tomato paste |
| 1/4 |
c |
Water |
|
|
Soymilk or oil for brushing top crust |
INSTRUCTIONS
DOUGH
FILLING
Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5
minutes. Add oil, flour, and salt. Knead about 5 minutes into a smooth,
elastic ball of dough, Cover and let rise until double in size. Punch down.
Filling: Mix together TVP, boiling water, oregano, basil, and fennel
seeds. In a large skillet, heat olive oil. Saute TVP mixture for a few
minutes. Stir in mushrooms, spinach, tomato paste, and water until heated
through. Preheat oven to 375 degrees. Roll the dough into a large oblong
shape, spread filling evenly on top and roll up like a jelly roll. Brush
top with a little bit of milk or oil. Bake for 30 to 35 minutes. If crust
begins to brown too much, cover with foil during the last 5 or 10 minutes.
Cut into 16 slices to serve. Note: I have used half the oil in the bread
and 1/3 the oil in the filling with good results. Also, salt is really
needed in the filling (if you like salt).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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