34
Caramel Pecan Rolls
Dough Filling
Tandaco dry yeast 2
1
/2
teaspoons Margarine, melted 80g
Plain flour 520g (3
1
/4
cups) Brown sugar
1
/2
cup
Sugar 2 tablespoons Pecan halves
2
/3
cup
Salt
1
/2
teaspoon Cinnamon 2 teaspoons
Egg 1 x 60g
Margarine 2 tablespoons
Water 250ml
1. Remove completed dough from bread pan. Grease and line a 22cm square baking pan.
2. Mix margarine, brown sugar, pecan halves and cinnamon.
3. Roll out dough into 45cm x 22cm rectangle on lightly floured surface.
Spread with filling. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 1 hour or until doubled in size.
4. Place in a pre-heated oven and bake for 30 minutes at 180˚C or until golden brown.
Calzones
Dough Pesto Filling
Tandaco dry yeast 2
1
/2
teaspoons 6 sundried tomatoes
Plain flour 400g (2
1
/2
cups) 6 tablespoons pesto
Sugar 1 teaspoon 1
1
/2
cups shredded mozzarella
Salt
1
/2
teaspoon 1 cup mushrooms, sliced
Olive Oil 1 tablespoon
3
/4
cup chopped bacon
Water 250ml salt/pepper to taste
1 egg, lightly beaten, for brushing
1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat
oven to 180˚C.
2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with
a rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge.
Sprinkle with salt and pepper.
4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with
egg. Bake 25-30 minutes or until golden brown.
Makes 6.
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