*  Exported from  MasterCook  *
 
                              CHILI DOG ROLLS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Vegetarian                       Sandwiches
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ROLLS-----
    1       tb           Yeast, dry
      1/4   c             -- water, warm
      1/2   ts           Sugar or honey
    1       c             -- water, warm
    1       tb           Olive oil
    4       c            Flour, unbleached or whole
                         -wheat flour
                         -----FILLING-----
      7/8   c             -- water, boiling
    1       c            TVP® granules or flakes
    1       md           Onion -- chopped
      1/2                Green pepper -- chopped
    1                    Garlic clove -- minced
    1       c            Mushrooms (6 large) -- chopped
    2       ts           Olive oil
    1       tb           Olive oil
    1       t            Cumin
    2       ts           Chili powder
    1       t            Oregano
      1/2   ts           Salt
    1       lg           Tomato -- chopped OR
    8       oz           Tomato sauce
 
    Dissolve the yeast in 1/4 cup warm water and honey,
   and let stand a few minutes. Add 1 cup of warm water
   and 1 tbs olive oil. Stir in the flour.
   
    Turn the dough out onto a work surface and knead for
   5 minutes or more until smooth, adding more flour if
   needed. Cover and let rise for an hour.
   
    For the filling:
   
    Mix the boiling water and TVP®. Let it stand while you
   prepare the vegetables.
   
    Heat a non-stick skillet and add 2 tsp olive oil.
    Saute the onons, pepper and garlic a few minutes to
   soften, then remove to a bowl.
   
    Heat the pan again and add 1 Tbsp olive oil. Saute
   the reconstituted TVP® a minute or two, sprinkling with
   the spices. Cook a few minutes and add the tomato or
   tomato sauce.
   
    Punch down the risen dough and divide into 2 balls.
    Have 2 lightly oiled baking dishes ready. On a
   lightly floured surface, roll a ball of dough out into
   a long oblong, about 5 inches wide. Spread half the
   filling down the long side of the dough, leaving edges
   bare.
    Roll dough over to seal filling in, pinching edges.
    Cut each roll of dough into 10 pieces, placing slices
   on baking sheets, seam side down. Let rise again for
   20 minutes. Heat oven to 375 degrees, and bake for
   20-25 minutes until lightly browned. Cool on a rack.
   
    Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat
   
    The TVP® Cookbook by Dorothy Bates/MM by DEEANNE
  
 
 
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 TVP is a registered trademark of Archer-Daniels-Midland Company.