Bean rolls

Since my bread-baking obsession took over, I seem to have a lot of extra bread dough around looking for a good use. After making more pita dough than I needed, I decided to mix it up with some leftovers. I flattened out 130g of the dough into a circle about 1/4 inch thick and added in some leftover black beans and a few pieces of gruyere. I then sealed the dough into a ball and baked it at 375° F for 15 minutes to make a bean-filled roll that I took to work.

Before lunch, I reheated the roll at 300 degrees in an office toaster oven. The result? Pretty tasty and a handy way to use leftovers. In the future, I’ll try reheating at a higher temperature and maybe for a few minutes longer so the interior gets warmer.

Judging by the thick mound of dough at the base, I could also benefit from rolling out the dough a bit thinner and covering a smaller area so that the top doesn’t get stretched out as much. The result is reminiscent of a calzone, but of course the fillings are quite different.

Leave a Reply