Spanish Pasta Roll
|Whole grain flour||295 Milliliter (1 1/2 Cups)|
|Butter||30 Milliliter, melted (2 Tablespoon)|
|Eggs||2 , beaten|
|Ricotta cheese||480 Milliliter (2 Cups)|
|Canned green chiles||4 Ounce, chopped (1 Can, 120 Grams)|
|Cilantro||60 Milliliter, chopped (1/4 Cup)|
|Red pepper||1⁄4 Teaspoon|
|Corn kernels||180 Milliliter (3/4 Cup)|
|Tomato||180 Milliliter, chopped (3/4 Cup)|
|Green onion||60 Milliliter, chopped (1/4 Cup)|
|Garlic powder||1⁄4 Teaspoon|
Preheat oven to 375°F (190°C).
Prepare pasta by making a well in the flour and pouring in butter, eggs and salt.
Mix thoroughly and roll into ball.
Keep dough covered while preparing the filling.
Add all the filling ingredients together.
Stir just until everything is coated and mixed.
Roll out dough on a floured surface to a 12x16-inch baking dish.
Spread evenly with filling and roll like a jelly roll.
Seal edges with water.
Bake for approximately 25 minutes.