Seed crust roll, filled with cheese, onion, and wild garlic

Name: Seed crust roll, filled with cheese, onion, and wild garlic - Rica P.
Ingredients: For the dough: 330 ml warm water; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons olive oil; 500 g flour; 1 packet dry yeast. For the filling: 600; 700 g fresh goat cheese; 2 eggs; 1 bunch green onions; 1 bunch wild garlic; 1 teaspoon salt; 2; 3 handfuls cornflakes. For the crust: 1 teaspoon flax seeds; sesame seeds; pumpkin seeds; sunflower seeds; 1 egg yolk; 1; 2 tablespoons milk.

Appetizers - Seed crust roll, filled with cheese, onion, and wild garlic by Rica P. - Recipia

This roll came about one evening when fatigue set in faster than I expected. I started with the idea of making pastries, but after frying one, I realized I didn’t have the energy for them all. I set the dough to rise, and while it was getting ready, I quickly prepared the filling, then changed my plan and turned everything into a single baked roll with a seed crust. The cornflakes in the filling make a difference in the final texture, especially if you use fresh cheese. Quick Info Total time: approximately 2 hours (includes rising) Preparation time: 30 minutes Baking time: 25 minutes + 10 minutes with the oven off Servings: 10-12 slices Difficulty: medium, mostly due to handling the dough Recipe type: appetizer/brunch, suitable for spring Ingredients Dough: 330 ml warm water 1 teaspoon salt 1 teaspoon sugar 2 tablespoons olive oil 500 g flour 1 packet dry yeast (7 g) Filling: 600-700 g fresh goat cheese (or another type, if you prefer) 2 eggs 1 bunch green onions 1 bunch wild garlic 1 teaspoon salt 2-3 handfuls of cornflakes (to absorb the whey) For the crust: 1 teaspoon flax seeds 1 teaspoon sesame seeds 1 teaspoon pumpkin seeds 1 teaspoon sunflower seeds 1 egg yolk 1-2 tablespoons milk Preparation method 1. Prepare the dough. If you have a bread machine, put the ingredients in the above order and let it work. Otherwise, dissolve the yeast in warm water with sugar, add the rest of the ingredients, and knead until you get an elastic dough. Let it rise in a covered bowl, in a warm place, until it triples in volume. To speed up the rising, you can place the bowl in an oven heated to 50°C, with the door slightly ajar. 2. While the dough is rising, prepare the filling. Crumble the cheese well with your hands or a fork. If it’s very wet, let it drain in a sieve for at least an hour or even two, especially if you’ve kept it in milk. Mix the cheese with the eggs, salt, chopped green onions, and wild garlic. Finally, add the cornflakes, lightly crushed in your palm, to absorb any excess whey. Mix everything until it’s uniform. 3. Once the dough has risen, grease the work surface with a little oil and roll it out into a rectangular sheet. Spread the filling over the entire surface, then sprinkle the remaining cornflakes if needed. Roll everything as tightly as possible, then place the roll in a loaf pan (I used a large silicone one). 4. Let the roll rise for another 10-15 minutes in the pan, in a warm place. 5. Mix the egg yolk with 1-2 tablespoons of milk and let it reach room temperature. 6. Combine all the seeds in a small bowl. 7. After the roll has risen a bit in the pan, brush it with half of the egg yolk and milk mixture, using a brush. Sprinkle the seeds over the entire surface, then pour the remaining egg yolk mixture over the seeds so that they stay fixed after baking. 8. Bake the roll in a preheated oven at 180°C for 25 minutes. Turn off the heat but leave the pan in the oven for another 10 minutes with the door closed. 9. After the 10 minutes, open the oven door and let the roll cool well. Carefully transfer it to a wooden cutting board, leave it on its side, and wait for it to cool completely before slicing. Why I make this recipe often This roll is practical when I don’t have the time or desire to make individual pastries. It’s made from simple, easy-to-find ingredients, and doesn’t require much skill. The filling remains tasty, and the cornflakes prevent the dough from getting soggy. It’s good both warm and cold, and it keeps well in the fridge. Tips and variations Tips If the fresh cheese is very wet, let it drain for a few hours beforehand. You can mix the seeds to your liking, there’s no need to follow the amounts exactly. For a crunchier crust, you can preheat the pan before placing the roll inside. If you don’t have a bread machine, knead the dough by hand for 10-15 minutes. Substitutions Goat cheese can be replaced with cow or sheep cheese. Wild garlic can be substituted with spinach or additional green onions if it’s out of season. Cornflakes are optional but help with texture and liquid absorption. Variations The filling can be adapted with dill, parsley, or other spring greens. You can add a few cubes of aged cheese for a more intense flavor. The roll can also be made smaller, in two small pans, if you want individual servings. Serving ideas It’s great sliced for breakfast or packed for lunch. Good for picnics, appetizers, or as a cold snack. Can be served with a seasonal salad or plain yogurt. Frequently asked questions What do I do if the cheese is too wet and leaks from the roll? Let it drain in a sieve, possibly add a few more cornflakes. Can I use another type of dough? Yes, if you have a favorite bread or pastry dough, it works well here as long as it’s elastic and rises. Can the roll be frozen? I do not recommend freezing, as the texture of fresh cheese changes after thawing, becoming watery. Can I use cottage cheese instead of fresh cheese? Yes, but choose a drier one and drain it well, otherwise, the filling will be too liquid. How long should the roll be left to rise? The first time until it triples in volume (about 1 hour), then another 10-15 minutes after you place it in the pan. Nutritional values Approximately, one slice of the roll (out of 12) has around 180-220 kcal. The macronutrient ratio depends on the cheese used, but generally, there will be approximately: Protein: 10-12 g/slice Fat: 6-8 g/slice Carbohydrates: 22-26 g/slice The values are approximate and depend on the type and exact amount of cheese, eggs, and how much flour or oil you use. Storage and reheating The roll can be stored in the fridge, in an airtight container or wrapped in foil, for up to 3 days. It doesn’t have storage issues and doesn’t dry out quickly. It can be reheated in the oven or microwave, but it’s also good cold. After refrigeration, the texture of the dough remains fine, without getting too soggy. That’s all you need to know for a cheese, onion, and wild garlic roll, baked simply with a seed crust. It’s easy to work with and has a fresh taste.

Seed crust roll, filled with cheese, onion, and wild garlic

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