Breads/ Gluten Free/ Low Carb/ Snacks/ Vegetarian

Stuffed Picnic Rolls (Gluten Free)

A stuffed picnic roll made from a low carb and gluten free bread recipe.  A great lunch or picnic dish.

Delicious and colourful filling

I’ve just finished munching one of these stuffed picnic rolls and think it’s the fillings that make it so delicious.  The bread is just a carrier of tasty treats and looks pretty when sliced into two too.   I’ve called this a picnic roll as they would be ideal for a summer picnic but they are a great idea for lunch too.   This bread is very filling due to the high fibre content too, so one is plenty.   You could play around with the fillings too and perhaps make a breakfast roll stuffing it with cooked egg, bacon and a tomato?   The rolls are best made a day before you want to eat them as they are wrapped in clingfilm to firm up.

The bread roll recipe is my current favourite as it’s the closest to bread I’ve found and as well as being gluten free, is also low carb (about 3 net carbs per roll without the filling).  With a high fibre content too, it’s a winner all round.  Tasty cold and delicious warm too!

INGREDIENTS

1 portion of bread roll mixture

1 tblspn dried basil or oregano (herb of your choice)

1 small red onion, peeled and cut into slices

2 red peppers, cut into large slices.

1/2 mozzarella cheese large ball, cut into slices

8 leaves of fresh basil

2 tblspns olive oil

IMG_6314

METHOD

  • Preheat the oven to 180C/350F.
  • Add the dried herb to the bread mixture and make 4 balls of the dough.
  • Shape into rolls and bake on a parchment paper lined baking tray for 55 mins.
  • Allow to cool.
  • Cut the lids off the roll and scoop out the insides leaving an outer shell of the roll.
  • Whilst the bread rolls are baking, heat the olive oil in a pan.
  • Slowly fry the onions in the pan until soft and slightly golden.
  • Remove from the pan and then cook the peppers until the skins are blackened.  Remove the skins.
  • Place a piece of pepper in the bottom of the roll, add the onions, a basil leave and a slice of the mozzarella.  Top with another piece of the pepper and another leave of basil.

Filling in and lid ready to be placed on top

  • Put the lid back onto the roll and wrap in clingfilm plastic.
  • Place in the fridge overnight.
  • Eat cold or heat up in the oven for 10 minute.
  • Eat and enjoy!

Makes 4 rolls.

 

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2 Comments

  • Reply
    jamiemid
    July 2, 2014 at 9:20 am

    Those look absolutely delicious, and the best part is that the bread rolls are so easy to make and so satisfying. I hear you about the fiber: I can only manage half a roll before my stomach tells me to stop! These are so easy to make, and what a wonderful idea for a picnic. I love the idea of scooping out the insides for the filling. I am not sure I could still eat more than half, but I intend to find out! Thanks diva for a great summery meal idea. We eat these rolls year round, but with temperatures in the 90s here in Virginia, and high humidity, these look particularly pleasing. You are a genius.

    • Reply
      Divalicious
      July 2, 2014 at 9:24 am

      Awwh, shucks! *blushes*. Hope you enjoy them!

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