Vegetarian Italian Roll
Indulge in the savory delight of the Vegetarian Italian Roll, a comforting dish that combines the bold flavors of classic Italian cuisine with a veggie-packed twist. This recipe features a homemade dough that's rolled and stuffed with vibrant zucchini, sweet red bell peppers, and tender baby spinach, all seasoned with aromatic garlic and Italian seasoning. Melted mozzarella and parmesan cheeses add a creamy, indulgent touch, while the base of tangy tomato sauce ties everything together beautifully. Baked to golden perfection, this delicious roll is the perfect centerpiece for a cozy weeknight dinner or an impressive party appetizer. Ready in just under an hour, this vegetarian masterpiece is not only easy to prepare but sure to become a family favorite. Enjoy it warm for that irresistible gooey cheese pull, and elevate your meal with the comforting goodness of Italian flavors!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 2 tablespoons Olive oil
- 150 milliliters Warm water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Baby spinach
- 150 grams Mozzarella cheese
- 50 grams Parmesan cheese
- 1 tablespoon Italian seasoning
- 0.5 teaspoon Black pepper
- 2 large Garlic cloves
- 100 milliliters Tomato sauce
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Gradually add the warm water and olive oil, stirring until the mixture forms a dough.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the filling. Thinly slice the zucchini and red bell pepper. Mince the garlic cloves.
Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Sauté the garlic until fragrant, then add the zucchini and red bell pepper. Cook for about 5 minutes until the vegetables are tender. Add the spinach and cook for another 2 minutes until wilted. Season with black pepper and Italian seasoning.
Preheat the oven to 200°C (392°F).
Once the dough has risen, punch it down to remove excess air, and roll it out into a large rectangle on a floured surface.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Distribute the sautéed vegetables evenly on top of the tomato sauce, followed by an even layer of mozzarella and parmesan cheese.
Carefully roll the dough from one end to the other to form a log. Ensure the seam side is down and ends are tucked under.
Transfer the roll to a baking sheet lined with parchment paper.
Bake in the preheated oven for about 25-30 minutes or until the roll is golden brown and the cheese is melted and bubbling.
Allow the roll to cool slightly before slicing. Serve warm and enjoy your Vegetarian Italian Roll!
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 27.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1735 mg | 133% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
