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Pizza roll with vegetables

Pizza roll with vegetables

Preparation time:
35 min
Difficulty level:

Nutritional values:

20 g
10 g
15 g


Bell pepper (red, fresh)Bell pepper (red, fresh)⅛ (18,75 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)⅝ (12,5 g)
Whole grain rollsWhole grain rolls½ (32,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Oregano (dried)Oregano (dried) ⅒ Tablespoon
Gouda cheese (48% fat)Gouda cheese (48% fat) 18 ¾ g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 25 g
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 12 ½ g
Tomato paste (double concentrated)Tomato paste (double concentrated) ¼ Teaspoon
Corn (canned)Corn (canned) 18 ¾ g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 18 ¾ g
Onion (red, fresh)Onion (red, fresh)⅕ (15 g)


Step 1:
Peel and finely chop the onions. Drain the corn in a sieve. Wash and finely dice the peppers. Clean the mushrooms and cut them into thin slices. Wash and quarter the tomatoes.
Step 2:
Put whipped cream, sour cream and tomato paste in a bowl and mix well. Season to taste with salt, pepper, oregano and basil.
Step 3:
Grate the cheese and add about half of it to the cream mixture together with the vegetables. Mix everything well.
Step 4:
Line a baking sheet with baking paper and place the halved rolls on the baking sheet. Spread with the sauce and sprinkle with the remaining cheese.
Step 5:
Bake at 200 degrees (convection oven: 180 degrees) for about 15-20 minutes. Sprinkle with chopped basil and serve.

Macronutrient distribution:

The recipe Pizza roll with vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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