Recipe TUSCAN ROLL vegetarian

RECIPE FOR VEGETARIAN TUSCAN ROLL FOR 8 PEOPLE (384 CALORIES)

INGREDIENTS
for the dough:
3/4 cup white flour (extra for dusting)
1 Tbsp granular (Red Star) yeast
1/2 tsp salt
1/4 cup warm water
1 Tbsp EVOO (extra for baking and roasting)

for the filling:
1 eggplant cut in 1/2 inch slices or portabello mushrooms (8 ounces)
1 onion, sliced
4 summer squash (2 green zucchini, 2 yellow) 1/2 inch slices
2 medium fennel, cut in wedges
6 tbsp EVOO
6 ounces sun-dried tomatoes
4 Tbsp Olivada (4 1/2 ounces black olives, 2 garlic cloves,  4 Tbsp olive oil, S&P process to paste)
2 garlic cloves, crushed
10 ounces swiss chard or spinach
4 1/2 ounces fresh mozzarella, thinly sliced
salt and freshly ground pepper

DIRECTIONS:
1.  Dough:  stir together flour, yeast and salt. Make a well in the center and pour in the water and oil. Mix until all liquid absorbed. Knead until smooth and elastic, about 3 minutes.  Place dough in an oiled bowl, cover with a cloth and leave in a warm place until doubled in size, about 30 minutes.

2.  Filling: roast aubergine, onion, squash and fennel on a roasting pan, in separate rows. Drizzles with the 4 Tbsp EVOO, season with salt and pepper and bake for 25 to 30 minutes at 400 F until tender.

3.  Place half of sun-dried tomatoes in blender with Olivada to a coarse puree.

4. Wilt the Chard/Spinach with crushed garlic for 3 to 4 minutes. Squeeze out any moisture.

5.  Roll out the dough to 10 by 8 inches.

6. Layer in this order:

• spread tomato olivada on dough to one inch from the edge
• half eggplant on top
• chard/spinach
• fennel
• remaining sun dried tomatoes (julienned)
• mozzarella
• squash
• remaining eggplant

7. Fold over the short edges, toward the center (won't actually touch), then roll the long edges together, so the seam is in the center. Place seam-side down on a greased baking sheet. Bake for 40 minutes until golden. 

8.  Cool completely before cutting into thick slices (8 minimum) and serving.