Chili Dog Rolls Recipe

Chili Dog Rolls Recipe


8 ozs of tomato sauce OR 1 pc of tomato (large); diced
1/2 tsp of salt
1 tsp of oregano
2 tsps of chili (powder form)
1 tsp of cumin
1 Tbsp of olive oil
2 Tbsps of olive oil
1 c of mushrooms (large); chopped
1 clove of garlic; diced
1/2 pepper (green); minced
1 pc of onion (medium); minced
1 c of TVP flakes or granules
7/8 c of boiling water
4 c of flour (unbleached or whole wheat)
1 Tbsp of olive oil
1 c of water (warm)
1/2 tsp of honey or sugar
1/4 c of water (warm)
1 Tbsp of yeast (active, dry)


Mix together yeast with honey with one fourth cup water (warm) until it dissolves completely. Set it aside. Add one cup of water (warm) and one tablespoon of oil. Mix in your flour.

Knead gently for five minutes. Transfer to another bowl and cover with dish cloth. Leave it to rise, about one hour.

Mix together the TVP in hot water. Leave it to steep as you ready your vegetable filling.

Saute onions, garlic and pepper until onions are clear. Transfer onion mixture onto a bowl. Using the same pan saute soaked TVP for two minutes then add oregano and cumin.

Cook gently for a couple of minutes then add your sauce or tomatoes. Meanwhile, halve your dough. Make sure that you have punched down on it.

Roll half of your dough to about five inches in width. Flatten and fill in with vegetable filling. Seal all edges. Repeat process to the other half.

Roll and seal edges then cut into ten small pieces. Place on greased baking tray, making sure that the seam-side faces down. Leave it to rise about twenty more minutes. Pop inside the oven for twenty five minutes, 375 degrees F ’till nicely browned.

Makes twenty chili rolls.

Chili Dog Rolls Recipe

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