Mushroom and Corn Rolls

INSTRUCTIONS

1. Mix flour with salt and yeast.
2. Add water gradually to form a soft, moist dough that does not stick to your hands.
3. Knead the dough and let rest for 30 Minutes.
4. Knead again and let rest another 30 Minutes.
5. Knead again and let rest 3 Hours.
6. In a saucepan, heat olive oil and add mushrooms and chives. Sauté a few minutes.
7. Add the chopped basil, salt and spices.
8. Add the corn and the plant-based cream. Let boil for a couple of minutes.
9. Add the mozzarella and mix until everything is blended. Turn off and set aside.
10. Roll out dough to ¼ in (0.5 cm) thick.
11. Spread the tomato sauce over the dough, then the mushroom and corn filling over the tomato sauce. Distribute well.
12. 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.
13. Refrigerate 2 Hours .
14. On the Instant Vortex control panel, press Bake, set the time to 10 Minutes and the temperature to 355°F (180˚C).Press Start.
15. At 14 Minutes, put aluminum foil on top to prevent excessive browning.
16. Add tomato sauce (optional).