Roasted Vegetable Rustica


  • SERVING SIZE   47 g   ( 1 slice ) 
  • SERVINGS PER RECIPE  16
Ingredients
  • DOUGH:
  • Brooke`s Favorite Bread Machine Recipe
  • 1 3/4 cups plus 2 Tbs warm water (420 g)
  • 2 Tbs sugar (23g)
  • 3 tsp active dry yeast (9g)
  • 4 1/4 cups (packed) CBF Baking Mix (518g)
  • 1/4 cup Metamucil┬« (40g)
  • 1 1/4 tsp salt (9g)
  • FILLING:
  • 1 cup finely chopped onion (152g)
  • 1 cup finely chopped carrot (104g)
  • 1 cup finely chopped potato (165g)
  • 1 cup finely chopped broccoli (147g)
  • 2 Tbs olive oil
  • 1/3 cup CBF cheddar Shreds (30g)
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
Directions
  • 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 1 1/2-inch rounds.
Nutrition
Per Recipe Per Serving
Protein, g 10.67 0.7
Calories 740 45
Nutrition Facts Panel