Jelly Roll Knishes With Rice or Potato Filling

READY IN: 1hr 10mins




  • Combine flour, baking powder, salt Make a well, add oil, eggs and water. Mix the wet with the dry. You might have to add a little more water to form a dough. Knead the dough until it is a ball in the bowl.
  • Turn out on floured surface and knead until smooth about five minutes. Place in greased bowl. Cover and refrigerate one hour or longer. You can make this ahead.
  • Make filling No. 1 or No. 2; set aside.
  • Divide the dough into 3 portions.
  • On floured surface roll out each piece to a rectangle at least ten inches long and as wide as you can.
  • Spread filling along one long end and an inch from edge.
  • Roll up jelly roll fashion and pinch the edges closed. Repeat with remaining dough.
  • Preheat oven to 350°.
  • Arrange on no-stick baking sheets, brush dough with olive oil.
  • Bake about 40 minutes until browned.
  • Removed and set about 5 minutes.
  • With sharp knife cut each roll into 8 pieces.
  • Serve with cream gravy, margarine, turkey or
  • chicken gravy.
  • You can serve spaghetti sauce or tomato sauce with the knishes filled with rice if you desire.
  • To freeze: Freeze cut slices on tray. Remove and pack with waxed paper in between slices.
  • To serve: Thaw and reheat in microwave.