Salgado roulade of Antoinette - Fillings IV

Salgado roulade of Antoinette - Fillings IV

ingredients:
2 cups (tea) of wheat flour
2 tablespoons (soup) of corn oil
2 tablespoons (soup) margarine, or lard
1 spoon (soup) of chemical baking powder
1 teaspoon (tsp) salt
1 large egg
¼ cup (tea) of warm milk or necessary

Other Ingredients:
1 beaten egg for brushing over the dough before baking.
Filling I:
3 ripe tomatoes, peeled and chopped without seeds
1 cup (tea) of chopped onion, salt and pepper to taste
300 grs. fresh cheese or ricotta, crushed or grated half healing
100 grs. black or green olives chopped (optional)
250 grs. chopped or ground ham
2 boiled eggs and chopped (optional)
1 cup (tea) of chopped palm or mushrooms
½ cup frozen peas see below for instructions
2 tablespoons (soup) of corn oil
If you want you can use both the palm and mushrooms or together (half of each).
* The glasses or cans canned, drain and rinse should take to preservatives *.
Filling II:

200 grs. mozzarella, grated or sliced
200 grs. of grated or sliced ​​ham
200 grs. chopped tomatoes without seeds
1 spoon (soup) of oregano

How to Prepare the Filling:
Place the filling in layers and then close the jelly roll, brush with beaten egg.
Filling III:

1 chicken breast cooked and shredded
2 tomatoes peeled and seeded,
1 chopped onion, 2 tablespoons (soup) of oil
½ cup green olives chopped or to taste
Pea and palm to taste - ½ cup chopped parsley
Salt, pepper and grated ginger
Curd to taste put on top of the filling layer
and then make the same manner as previous
Filling IV:
300 grs. desalted cod with sautéed ingredients below:
1 cup palm or mushrooms washed and drained chopped canned.
½ cup of frozen peas or like see below
1 onion, grated or minced
2 tomatoes peeled and chopped without seeds
2 tablespoons finely chopped parsley with stems
2 tablespoons (soup) of green olives chopped
2 tablespoons (soup) oil for sautéing \
1 tbsp (tablespoons) chopped capers, or to taste
1 teaspoon (tsp grated ginger

How to Prepare Mass;:
Place in a bowl the flour baking powder, oil, margarine,
egg, salt, and milk needed, up to the point of the dough.
Leave it for 10 'to 20' minutes, or you can open on time.
Roll the dough with a roller not too thin, make a rectangle 20 inches high by 40 inches wide.
Place all the filling evenly LOA.
If you want to bend the borders of the roulade into, or not to squeeze out the stuffing.

How to Prepare the Filling I:

Separate place in a bowl all the filling ingredients, mix well.
Place a layer of the filling and roll like it was roulade. The roulade is bending down
Place on a greased or parchment paper or aluminum foil pan.
Brush beaten egg over the top.
Oven preheated to 180 ° C until golden brown, 30 'to 40' minutes.
How to Prepare the Filling II:
  The second is for filling layered then causes the mass the same procedure as above.

How to Prepare the Filling III:

The third filling sauté the chicken breast already cooked and mashed,
in oil, then add the other ingredients.

If it gets too soft, add a little cornstarch, already dissolved, let it cool before using.

Place over the filling creamy curd cheese or grated Parmesan. Wrap the roulade to make the dough the same procedure as before.

Prepare the way of the III and IV Filling:
Sauté the chicken or cod with the onion, then add the other ingredients, if you need to thicken, place 1 tbsp (tablespoons) of cornstarch, dissolved in 2 tablespoons water.
Allow to cool and the filling before stuffing.