Roasted Vegetable Rustica

  • SERVING SIZE   103 g   ( 1 slice ) 
  • DOUGH:
  • Brooke`s Favorite Bread Machine Recipe
  • 1¾ cups plus 2 Tbs (420 g) warm water
  • 2 Tbs (23g) sugar
  • 3 tsp (9g) active dry yeast
  • 4¼ cups (518g) Cambrooke Baking Mix, packed
  • 1¼ cup (40g) Metamucil┬«
  • 1¼ tsp (9g) salt
  • 1 cup (152g) onion, finely chopped
  • 1 cup (104g) carrot, finely chopped
  • 1 cup (165g) potato, finely chopped
  • 1 cup (147g) broccoli, finely chopped
  • 2 Tbs olive oil
  • ⅓ cup (30g) Cambrooke cheddar Shreds
  • 1 tsp thyme
  • ½ tsp salt
  • ½ tsp pepper
  • DOUGH: Add all ingredients to bread machine pan and follow the manufacturers instructions for your bread machine`s dough cycle.
  • FILLING: Combine onion and next 5 ingredients (onion through oil) in a 13x9 inch baking dish; toss to coat.
  • Bake at 400 degrees F for 20 minutes or until vegetables are lightly browned. Remove from oven; cool slightly.
  • Reduce oven temperature to 350 degrees. Divide bread dough into 2 portions; On a surface dusted generously with baking mix, roll each portion of dough into a 14x8 inch rectangle.
  • Working with 1 portion at a time, spread half of the vegetables onto the dough, leaving a 1 inch border. Sprinkle half the Cheddar Shreds, thyme, salt and pepper over the vegetable mixture.
  • Beginning at a long side, roll up dough tightly, jelly roll fashion (continuing to dust the surface generously with Baking Mix); fold edges under, and pinch seam and ends to seal.
  • Repeat procedure with with remaining dough, vegetables, cheese, and herbs. Place rolls, seam sides down, on a greased baking sheet. Coat rolls with cooking spray.
  • Bake at 350 degrees for 30 minutes or until golden. Let rest 10 minutes; Slice into 1½-inch rounds.
Per Recipe Per Serving
Protein, g 16 1
Calories 3000 190
Nutrition Facts Panel