Prep 10 mins
Cook 30 mins
With a picture! An easy, healthy, tasty vegetarian filled bread roll that has tangy Italian flavors and makes a great meal all by itself! Your kids will love it - and get almost all their veggies for the day!
- 295.73 ml water
- 29.58 ml margarine, cut in chunks
- 4.92 ml salt
- 7.39 ml ground black pepper
- 7.39 ml sugar
- 709.77 ml flour
- 12.32 ml yeast
- 118.29 ml pizza sauce or 118.29 ml spaghetti sauce
- 236.59 ml shredded mozzarella cheese (cheddar, jack or a combo okay too)
- 59.14 ml parmesan cheese
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can black olives, chopped
- 1 large tomatoes, chopped
- 3 clove garlic, minced
- 9.85 ml dried basil
- 2.46 ml oregano
- 2.46 ml salt
- Combine all dough ingredients in your bread machine.
- Use your dough cycle to prepare the dough and allow it to rise in the machine.
- After it's done in the bread machine turn the dough out onto your floured board and knead more flour into it until it is no longer sticky and it's smooth and elastic (takes me about 1/2 cup more and about 5 minutes) and easy to handle.
- Pat it out into a big rectangle the size of your bread board (or cookie sheet) and until it's about 1/2ö thick.
- Spread these ingredients over the middle third dough.
- Start with pizza or spaghetti sauce, then half the shredded mozzarella.
- Pile on onion, bell pepper, zucchini, olives, then tomatoes.
- Sprinkle garlic, herbs and salt over tomatoes.
- Put the parmesan and the remaining cheese on the mound.
- Gently stretch one side up and over the top of the filling then the other side on top of that.
- Pinch the ends closed.
- Gently transfer, seam side down, to a large cookie sheet that you have sprayed with Pam.
- Cover and let rise for 30 minutes.
- Brush the top lightly with olive oil and bake 350 oven for 30-45 minutes until golden brown.
- Allow to cool slightly before cutting.
My husband could eat pizza for every meal. I decided to make this recipe and make small, 'hot pocket' sized loaves. I froze the left over ones and he takes them to work and microwaves them just like a hot pocket. He LOVES them. It's such a versatile recipe. Last night I made olive garden alfredo sauce and used that with chicken, fresh basil and garden tomatoes for a filling. We didn't have any leftovers of those! Great starter point for my imagination, thanks!
this recipe is so good. i first made it to take to a picnic for my sons birthday everybody loved it, i now have to make it so my husband and daughter can take it to football with them wrapped up in foil to accompany whichever soup they fancy (usually french onion or tomato basil). although i have never used the zucchini or olives (family preference) we have tried it as recipe states but its also great for using up leftover veggies. we tend to have it with onions,peppers, and mushrooms we also use mozzarella, emmental, and parmesan cheese and layered it with the veggies. thanks for posting this wonderful recipe Sara
I made this and soup for tonights dinner. This is a great recipe to use up all the veggies that are in the fridge. I used old cheddar and parmesan cheeses, broccoli, red pepper, onions, sundried tomatoes, kalamata olives and part of a left over chicken breast. My family thought that the broccoli overwhelmed the dish and they suggested that I use mushrooms in place of the broccoli next time. I was also surprised that the pepper in the crust was not too hot, even for my children. This took 35 minutes in my oven to cook through. Over all this was a great new recipe that went over extremely well. I`ll be making it again and again. Thanks for posting this recipe Sara.