Brioche Cheese Roll Ups Food

MINI BRIOCHE ROLLS

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
• Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
• Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

STRAWBERRY CHEESECAKE FRENCH TOAST ROLL RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, use a spatula to combine the cream cheese, powdered sugar, and the vanilla extract. Mix together until fluffy and smooth.
• Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
• Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
• Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
• Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
• Freeze for 1 hour.
• In a medium bowl, whisk together the remaining 3 eggs, the milk, sugar, and cinnamon.
• Preheat the oven to 425°F (220°C).
• Remove the roll from the freezer. Remove plastic wrap and transfer to a greased baking sheet. Brush all over with the cinnamon egg mixture.
• Bake for 12 minutes, or until golden brown.
• Remove from oven. Dust with powdered sugar, slice, and serve with a drizzle of maple syrup.
• Enjoy!

BRIOCHE

Steps:

• In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
• Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
• Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
• Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
• Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
• Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
• To serve, slice in half and fill with a scoop of sorbetto.

FOUR CHEESE PASTA ROLL UPS

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky.
• Alternatively, those who are fortunate enough to own a Kitchenaid mixer, beat the olive oil, 2 eggs, 2 tablespoons of the water, and salt in the bowl of the mixer. Add 1 cup of the flour, and using the paddle attachment, mix at a speed of 2 or 3, and add the remaining flour to the egg mixture, a little at a time.
• When the mixture looks like its all crumbly, turn the machine off, then put in the dough hook attachment. Knead the dough on speed 2, and add enough of the remaining water, until it forms a smooth ball, for 3-5 minutes. (you may need to use more or less water, depending on the consistency of the dough) Dough should not be sticky. If it is, add a little flour.
• Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour.
• While the dough is resting, prepare the cheese filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, garlic, white pepper and parsley and mix well. Set the filling aside.
• Assembly:.
• Bring a large pot of salted water to a boil.
• Roll out the pasta dough into thin sheets no thicker than a nickel. (On the kitchenaid roller, it's size 4).
• Cut the pasta into sheets 13" long, and about 5" wide (as wide as the pasta comes out of the pasta roller).
• Gently place the pasta into the boiling water, and cook until just firm, about 3-4 minutes. Fresh pasta takes less time to cook, it will float to the surface when cooked. Stir once while it's cooking.
• Strain and rinse to cool the pasta.
• Divide the cheese mixture evenly according to the number of sheets of pasta, about 1/3 cup.
• Working with one sheet at a time, lay the sheet of pasta with the longest side facing you, spread one portion of the cheese mixture over the pasta, leaving a 1-2 inch space at the far end, for rolling. Roll up the pasta and cheese, lengthwise, so that the roll will be about 13" long.
• Place 1 cup of the marinara sauce, and 1/2 cup of water in the bottom of a 9x13 baking dish.
• Place the completed pasta rolls seam side down, on top of the marinara sauce, in one layer. (unused sauce can be used when serving the pasta rolls).
• Top with enough sauce to cover the rolls. Bake, covered, at 350 for 45 - 60 minutes.
• Pesto Alfredo Cream Sauce:.
• Heat 2 teaspoons of olive oil in a skillet over medium heat.
• Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to med-high, and bring the sauce just barely to a boil. Reduce the heat and simmer for 5 minutes.
• Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Cut the rolls into serving sized pieces.
• Place 1 or 2 rolls on a plate, drizzle with the Pesto Alfredo Cream sauce. Garnish with some fresh chopped herbs if desired.

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)

Steps:

• Pound the steak very thin and cut into 4 pieces.
• Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
• Roll each piece up tightly and secure with a string.
• Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
• Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
• Remove the strings and serve.
• (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

FIESTA ROLL UPS

Steps:

• In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
• Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
• Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
• Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.

CHILI-CHEESE ROLL-UPS

Steps:

• Preheat a larage sauté pan on medium-high for 2-3 minutes.
• Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
• Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
• While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
• Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
• Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
• Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.

CHILE CHEESE ROLL-UPS

Steps:

• In medium bowl, blend cheeses, chiles, scallions and olives.
• Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
• Wrap each roll tightly in plastic and chill at least one hour.
• Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.