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We hope you got insight from reading it, now let’s go back to roasted pumpkin, cheese and sage stromboli recipe. To cook roasted pumpkin, cheese and sage stromboli you only need 11 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Roasted Pumpkin, Cheese and Sage Stromboli:
- Take 500 Grams of All Purpose Flour.
- Take 2 Teaspoons of Active dried yeast.
- Provide 1 Teaspoon of Sugar.
- Take 2 Teaspoons of Sea salt.
- Get 3 Tablespoons of Olive oil.
- Use 350 Millilitres of water Lukewarm.
- Provide 100 Grams of pumpkin Thinly sliced (long strips, preferably).
- You need 175 Grams of Mozzarella cheese chopped.
- Use A few of Sage leaves.
- Prepare of black pepper Freshly ground.
- You need A few of pumpkin seeds.
Instructions to make Roasted Pumpkin, Cheese and Sage Stromboli:
- Mix the flour and the salt. Slowly combine the active yeast and water to the flour mixture until the dough is soft. Rest it for an hour, or until doubled in volume.
- Knead lightly for 2-3 minutes until smooth. Cover and leave for 10 mins more.
- Roast the pumpkin slices in a tbsp. of olive oil and a pinch of salt.
- Roll out the dough to a rectangle about 1 inch thick.
- Spread the roasted pumpkin slices, mozzarella and sage over the dough. Season with black pepper and drizzle some olive oil on top.
- Preheat the oven to 200 degrees C. Grease a baking tray..
- Roll the dough up firmly from the long side, pinch the ends and place on the baking sheet. Join underneath. Cover and leave for 10 minutes.
- Sprinkle pumpkin seeds on top and pierce the roll deeply several times with a skewer. Brush with oil and sprinkle some salt. Bake in the preheated oven for 30-35 minutes or until firm to touch. Cool on a wire rack.
- Cut into thick slices and enjoy!.
Now, when I think of pumpkins at halloween, I think of salty roasted pumpkin seeds and roasted pumpkin filled with a pumpkin and sage risotto. Pumpkin wedges are roasted to tender, caramelized perfection, then drizzled with a simple brown butter and crispy sage leaves for an outstanding combination of Fall texture and flavor. I love the simplicity and the unexpectedness of this dish. Grease and line a baking tray with baking paper. This comforting recipe from James Ramsden sees the humble pumpkin transformed to a thing of beauty thanks to a slow pan-roasting and lashings of brown butter.
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