Is there any benefit in cooking different rolls? This question can not be answered unequivocally, since rolls in cooking are different. For the most part, sweet rolls are popular. They are not always useful, especially if made poorly, with the addition of palm oil.
There are rolls from meat. In such a dish, everything depends on how exactly the meat is cooked, what is its fat content.
Some of the most useful rolls are vegetable rolls
.
As a rule, the vegetables inside such dishes retain their vitamins and minerals. Let’s make a zucchini roll with mushroom filling for dinner.
Ingredients for zucchini roll:
- Zucchini – 2 pcs;
- Eggs – 3 pcs;
- Flour – 4 tbsp;
- Salt – ½ tsp;
- Baking powder – ½ tsp;
- Ground black pepper – a pinch;
- Dill – 3 sprigs;
- Onions – pcs;
- Carrots – pcs;
- Mushrooms – 300 g;
- Cheese – 50 g;
- Sour cream – 2 tbsp.
Preparation of zucchini roll:
Remove zucchini stalks, grate on small grater cutters. Salt the zucchini mass to taste, squeeze off excess liquid.
To the zucchini mass pour flour and baking powder, salt and ground black pepper, beat eggs. Chop dill, add to the zucchini mixture and mix thoroughly
. If the mass is not thick enough, you can add another egg. Cover a 40×45 cm baking tray with parchment, spread an even layer of dough on the surface.
Bake the roll crust in the oven at 180 degrees Celsius for 20-25 minutes.
For the filling, finely dice the onion, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, put onions and carrots, salt. Passeur carrots and onions, stir.
Cut small cubes of mushrooms. After sauteing the vegetables, put them in a separate bowl. Put the mushrooms in the
frying
pan and wait for them to release their liquid.
As soon as the mushrooms reduce in size, add the carrots and onions to the frying pan and fry together for 10 minutes on low heat.
Roll and unfold the crust several times to make it more elastic.
Leave the filling to cool outside the pan, grate the cheese finely
.
After 5 minutes of cooling, spread the filling on the zucchini crust. Spread so that the stuffing does not reach the edges of the crust 2-3 cm.
On one of the edges of the roll put a layer of cheese. From the opposite edge, start wrapping the zucchini crust into a roll with the filling inside.
Place the roll on a parchment-lined baking tray with the seam facing down. Sprinkle the roll with cheese, smear the ends with sour cream.
Bake the roll at 180 degrees for 5-7 minutes, no more.
After cooling down, the warm roll can be served for dinner. This zucchini roll can also be made with meat stuffing.
