Mushroom and Corn Rolls By: Caro Fuentes Cooking Technique Baking Keywords (230g) water, 4 servings, baking, basil, chives, chopped, christmas, corn, cumin, flour, garlic powder, healthy, instant vortex, mozzarella, mushrooms, olive oil, paprika, plant-based cream, salt, sliced, tomato sauce, valentine's day, vegetables, yeast Servings 4 Servings Ingredients 3 ¼ cups (400 g) flour1 cup (230g) water½ tbsp (8 g) salt½ tbsp (3 g) yeast14 oz (400 g) mushrooms, sliced2 cups corn2 cups mozzarella1 cup (250 ml) plant-based cream3 chives, chopped1 handful basil⅛ cup olive oil1 tsp garlic powder1 tsp salt½ tsp cumin¾ tsp paprika⅓ cup tomato sauce Instructions Mix flour with salt and yeast.Add water gradually to form a soft, moist dough that does not stick to your hands.Knead the dough and let rest for 30 Minutes.Knead again and let rest another 30 Minutes.Knead again and let rest 3 Hours.In a saucepan, heat olive oil and add mushrooms and chives. Sauté a few minutes.Add the chopped basil, salt and spices.Add the corn and the plant-based cream. Let boil for a couple of minutes.Add the mozzarella and mix until everything is blended. Turn off and set aside.Roll out dough to ¼ in (0.5 cm) thick.Spread the tomato sauce over the dough, then the mushroom and corn filling over the tomato sauce. Distribute well.Roll up the dough with the filling and cut into 1 3/16 in (3 cm) thick roll-ups. Place in a pan brushed with olive oil.Refrigerate 2 Hours .On the Instant Vortex control panel, press Bake, set the time to 10 Minutes and the temperature to 355°F (180˚C).Press Start.At 14 Minutes, put aluminum foil on top to prevent excessive browning.Add tomato sauce (optional). Previous Next