Recipe - Beef Stuffed Cheddar Roll Jan 1998

CHEDDAR ROLL
1 One half tablespoon Yeast
2 teaspoon Sugar
1 teaspoon Salt
3 tablespoon Grated cheddar cheese
One half cup Water
One half cup Milk
2 One half cup Flour; (up to 3)
1 Egg
3 tablespoon Butter

STUFFING
One half pound Ground beef
1 lg Onion( or more); chopped
2 Cloves garlic; crushed
1 lg Tomato peeled seeded and
chopped
1 tablespoon Chopped bell pepper
1 teaspoon Green Tabasco sauce
1 teaspoon Chopped parsley
Salt and pepper; to taste
One half teaspoon Oregano
1 pn Cumin
One half cup Chopped green olives

TOPPING
Egg yolk
3 tablespoon Grated cheddar cheese

Dough: Add water to milk and heat to warm Stir in the yeast and wait 2
minutes to dissolve. Add 1 cup flour, the sugar and stir. Let stand 10
minutes. Melt the butter. Let cool. Place yeast mixture in the bowl of food
processor and add the egg, butter, salt and most of the flour. Run the
machine 30 secs. Add the cheese and the rest of the flour and keep
processing until a ball gathers around the blade of the processor. Add more
four if needed. Turn dough onto a lightly floured board and knead a further
5 minutes with your hands. Place dough in an oiled bowl and turn it so it's
oiled on top. Let stand covered about 1 hour. Divide dough in 2 and knead
each half. Roll out one half into a 20" by 18" rectangle and spread filling
up to One half an inch from the borders.

Press in filling to adhere, roll bread up jelly roll fashion, keeping
filling inside. Place bread roulade on a greased cookie sheet. Repeat
procedure with the rest of the dough. Let rise again 30 minutes. Glaze with
yolk and sprinkle grated cheese on top. Bake in a preheated 400 F oven for
20 minutes. Lower the heat to 350 and bake another 10 minutes. Serve at
room temp.

Filling: Heat 2 tbs olive oil. Brown beef in the oil, add onions and garlic
and cook until onions are translucent. Season with salt and pepper. Add
chopped bell pepper and spices and cook 3 minutes stirring often. Add
tomato, stir 1 minute.( there should be small chunks of tomato) Stir in
chopped parsley. let cool before using.

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Recipes Digest, Vol 01, Nr 914 by Leon & Miriam Posvolsky
miriamp@pobox.com on Jan 04, 1998