Filled squash rolls

Filled squash rolls

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Peel the squash and beetroot, dice along with the mushrooms. Finely chop the rosemary. Spread the vegetables and mushrooms on a baking tray lined with baking paper. Add the oil, rosemary and salt, mix.
  2. Step 2

    Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
  3. Step 3

    Cut the mozzarella into pieces. Divide the dough into 4 portions. On a lightly floured surface, roll out into circles (each approx. 15 cm in diameter). Mix the vegetables and mozzarella, spread on top of the pieces of dough.
  4. Step 4

    Seal the dough at the top to make a squash stalk.
  5. Step 5

    Tie kitchen twine around each roll 4 times to make it look like a squash. Place the rolls on a baking tray lined with baking paper. Combine the egg and turmeric, glaze the rolls twice with the mixture.
  6. Step 6

    Approx. 25 mins. in the lower half of an oven preheated to 220°C.