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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and slice zucchini and leave them dry on a dish towel for one hour approximately. | 2. In warm water (a part of total water) dissolve the yeast. Put flour and salt in a big pan . Pour the yeast and the remaining water and knead by hand or with dough hook until dough is soft and elastic (10 minutes approx.). The water required depends on the absorption capacity of flour and the humidity level in the air. You can add more or reduce according to the need. | 3. Leave covered until double. | 4. In the meantime put the sliced zucchini in a saucepan with the chopped cherry tomatoes and oil on a medium heat. Cook until tender and brown, salt to taste and set aside. | 5. Split dough into half and roll out each piece onto a floured surface, fill with speck, scamorza and zucchini. Sprinkle with Parmesan cheese and roll them up. | 6. Move the two rolls onto a baking tray (oiled) and cook at 350°F until golden (30 minutes approx.).Leave to cool slightly before serving. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	500			247285.0	49683.05	8206.3	1137.1
water	300			0.0	0.0	0.0	0.0
yeast	13	g		24.05	2.6546	3.1044	0.11699999999999999
salt	13	teaspoon		-	-	-	-
speck	300			7565.0	0.0	1683.0	42.5
zucchini	600			1386.0	205.26	178.86	26.4
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cherry tomato	10			7565.0	0.0	1683.0	42.5
mozzarella cheese	500			-	-	-	-
parmesan cheese	4	tablespoons		74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.