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Bread Rolls With Spinach And Sun-dried Tomatoes

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These bread rolls with spinach, sun dried tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort.

Bread Rolls With Spinach And Sun dried Tomatoes basket There is nothing homier than a homemade bread, and if you add some of your family favorite vegetables, nuts, and cheese,  you know you are making everybody happy.

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I usually make those rolls on a winter day, when we are having a healthy minestrone soup and the boys want some yummy bread to deep into it.

I put plenty of cheese and they even enjoy having some extra vegetables mixed inside the bread.

I make the dough in the bread machine, and it is the same dough I use for my Panini bread.

If you don't have the bread machine you can find here How to make the dough without a bread machine.

homamade panini bread recipe

Spread the spinach and sun dried tomatoes

Once the dough is done you roll it flat and cover with your favorite mix of vegetables, cheese, and some nuts.

Here I used gruyere cheese because I like a strong cheese with the sun-dried tomatoes, but you can use any cheese.

Mozzarella will give you a nice stringy cheese taste.

 

I use the sun-dried tomatoes my mom sends me from Calabria.

They are locally grown and dried and you can taste the sun at each bite.

They are put in bags at the counter, straight from the barrel where they are sold by weight.

They last for months because they are salted and completely dried.

Before using them I just immerse them in very hot water (at boiling point) to clean and disinfect them.

They are one of my favorite pantry backup-vegetables, I can always count on them when I have no fresh vegs in the fridge.

 

 

Sun dried tomatoes

Stir-fry spinach with onion and bacon

Frozen spinach is another of my backup vegetables resources.

They are among the few vegetables that freeze well and always ready to use when you have no fresh vegetables left.

If you followed me from the beginning you will know that I go shopping only once a week and use The time-saving Vegetable Rule to plan our family weekly meals.

Spinach and sun-dried tomatoes are part of my backup plan.

I love my Bread Rolls with vegs, cheese, and nuts.

If there are any leftover I can freeze them or have them for lunch instead of the usual sandwich.

 

 

 

Bread Rolls With Spinach And Sun-dried Tomatoes

Bread Rolls With Spinach And Sun-dried Tomatoes
Print Recipe
5 from 5 votes

Bread Rolls With Spinach And Sun-dried Tomatoes

These bread rolls with spinach, sundry tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Bread
Cuisine: Italian
Servings: 14 rolls
Calories: 266kcal

Ingredients

For the dough

  • 250 ml milk
  • 40 gr melted butter
  • 1 egg
  • 450 gr flour
  • 50 gr sugar
  • 1.5 tsp salt
  • 1 pkg bread Yeast I prefer Active dry

For the filling

  • 300 gr frozen spinach
  • 1 onion
  • 150 gr sun dried tomatoes
  • 200 gr Gruyere cheese
  • 50 gr pine nuts
  • 2 tbsp oil for frying

Instructions

Prepare the dough

  • Load the ingredients into the machine and set the program for fresh dough (number 10 for Kenwood). The dough will be ready in 1.5 hours.IMPORTANT: in the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • Before you take out the dough from the bread machine basket, make sure you have sprinkled the surfaced of the board with plenty of flour. The dough will be sticky so you need to coat it with flour immediately to stop it from sticking to your hands.

Prepare the filling

  • Stir-fry the spinach with an onion until they defrost completely. Let it cool down
    Stir-fry spinach with onion and bacon
  • Prepare the sundried tomatoes and minced them in small pieces

Prepare the rolls

  • Roll the dough into a rectangular shape
  • Spread the spinach and sun dried tomatoes. Sprinkle with cheese and pine nuts
    Spread the spinach and sun dried tomatoes
  • Roll the dough over one side
  • Cut the rolled dough into slices
  • Put the rolls on a baking tin leave enough space around it as they will rise
  • Let them rest for 30 minutes
  • Cook them for 30 minutes at 180C
  • Once they are ready, arrange into a bread basket and serve

Notes

Calories 266 calories per serving Fat 11 gr per serving Carbohydrates 33 gr per serving Cholesterol 30 mg Proteins 12 gr per serving Sugar 7 gr per serving Sodium 4422 mg per serving 
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
These bread rolls with spinach, sun dried tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort. #yourguardianchef #breadrolls

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Comments

  6. One of my FAVORITE things is the little pizza rolls they sell at some pizzerias – these look even better! Love the flavor combo of sun-dried tomatoes and spinach. And I am intrigued by the addition of pine nuts!

    Reply

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