|1 cup||(250 mL) Maple Leaf® Top Dogs® Original Wieners, coarsely chopped|
|1 cup||(250 mL) Broccoli, finely chopped and steamed|
|3/4 cup||(175 mL) Grated cheese, half Cheddar and half Mozzarella|
|2 tbsp||(30 mL) Butter, softened|
|3||Mustard pickles, finely chopped|
|1 tbsp||(15 mL) Mustard from pickles|
2 cups (500 mL) Flour
4 tsp (20 mL) Baking powder
½ tsp (2 mL) Salt
½ cup (125 mL) Shortening
⅔ cup (150 mL) Milk
Sprigs of parsley
HEAT a medium skillet over medium-high and lightly brown wieners. Remove from heat and cool. When sufficiently cooled, mix together all of the ingredients for filling and set aside.
STIR together flour, baking powder and salt. Cut in shortening. Lightly beat in egg and milk, add to flour mixture stirring with a fork until just blended. Do not over mix. On a lightly floured work surface, roll mixture to a 10”x 12” (25x30 cm) rectangle. Carefully transfer to a parchment paper lined baking sheet and chill for 30 minutes.
PREHEAT oven to 450°F (230°C).
SPREAD filling on top of the rectangle leaving a ½” (1 .25) cm border and roll like a jellyroll starting from the long edge. Pinch the ends and seam to seal. Place roll seam side down on the parchment paper. With a sharp knife, cut 2-3 steam vents on top of the roll. Bake in preheated oven for 15-20 minutes.
CUT into slices and garnish with parsley and cherry tomatoes.
Show More Comments
No Comments yet