Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 This sounds fabulous! Looks like there's plenty of room for creativity here, too. Have you ever had it fail, or does it turn out great every time? If I can't do vinegar, how can I marinate the mushrooms -- any ideas? How thick in diameter do you make the roll? Thanks! Melinda > OK, this is a recipes my mum made with meat but I adapted a bit for > veggie. It is excellent, easy and tastes best at room temp! > > > 1lb frozen bread dough (or make your owne if you know how) > 1lb provolone cheese (sliced at the deli) > 1 large tomato > 1 package of portobello mushrooms > enough of your favorite marinade to cover mushrooms > > > Set bread dough on counter to thaw and rise (following instructions on > package). Slice portobello mushrooms and put in marinade. Thinly slice > tomatoes. Go watch TV for a couple of hours. > > When bread is thawed roll out to about a 1/4 inch thickness. Layer > cheese, tomatoes and mushrooms in whatever way you wish. Roll dough up > and seal ends to make sure nothing sneaks out. > > Throw in 350 degree oven for about 30min (until golden brown) let cool. > Slice up and serve! > > > > Normally, we make this with pepperoni and provone or ham and swiss (and > the above recipe). I'm sure there are a million varieties you could do > this with, but I'd make sure something that kind of 'wet' (tomatoes, > marinara sauce, salad dressing, marinaded veggies) to give a nice > juiceyness to the roll. Quote Link to comment Share on other sites More sharing options...
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