Cheese and Tomato Roll

Ingredients

• Dough

  • half cup (tea) of oil (100 ml)
  • 3 eggs (150 g)
  • 1 cup (tea) of wheat flour (110 g)
  • 1 cup (tea) of milk (200 ml)
  • 1 tablespoon (soup) of baking powder (10 g)
  • half teaspoon of salt (2.5 g)

• Filling

  • 1 tablespoon (soup) of oil (15 ml)
  • 2 cloves of garlic, chopped (10 g)
  • 4 small tomatoes, seedless, chopped (520 g)
  • 1 teaspoon of salt (5 g)
  • 150 g sliced mozzarella
  • 1 beaten egg yolk (20 g)
  • 3 tablespoons (soup) of grated parmesan cheese (25 g)

Modo de preparo

1. Make the dough: in the blender jar, place the oil, eggs, wheat flour, milk, baking powder, and salt, and blend until smooth.
2. Place in a large rectangular baking pan (27 x 40 cm), lined with greased parchment paper, and bake in a medium oven (180 degrees), preheated, for 20 minutes.
3. Remove from the oven, unmold while still hot onto a damp kitchen towel, and roll up. Set aside.
4. Prepare the filling: in a medium saucepan, place the oil and heat over high heat. Add the garlic and sauté for 1 minute, or until lightly golden. Add the tomatoes and salt, stir, and remove from heat.
5. Unroll the dough, spread the sautéed mixture, and cover with mozzarella.
6. Roll up again, place on a greased baking pan, brush with the yolk, and sprinkle with grated cheese.
7. Bake in a hot oven (200 degrees) for 10 minutes, or until the surface is lightly golden.
8. Remove from the oven and serve immediately.

Tip: to make the roll dough more uniform, grease the baking pan before placing the greased parchment paper.