CHEEEZE VEGE
Ingredients
for the crust:
2¼ teaspoons yeast
1 cup warm water
2 teaspoons sugar
2 – 2½ cups flour
1 teaspoon salt
2 tablespoons olive oil
for the filling:
230 g cream cheese, softened
2 cups diced cooked chicken
2 cups broccoli, steamed and cooled, and chopped
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheese, divided
1 egg
1 teaspoon watersea salt
Instructions
In a medium bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with the sugar. Allow to sit 5 minutes, or until bubbly. Mix in two cups of flour, the salt, and the olive oil to form a smooth dough. Add additional flour as needed to reach a dough consistency that is slightly tacky to the touch but not overly sticky. Let the dough rise in a greased bowl for 30 minutes.While the dough is rising, preheat the oven to 350. Mix together the cream cheese, chicken, broccoli, garlic powder, salt, pepper, and ½ cup cheese.When the dough has risen, gently punch it down and then roll it out on a piece of parchment paper or silpat to a rough rectangle that is approximately 15 by 20 inches (it does not need to be perfect!).Spread the chicken and broccoli mixture down the middle of the dough, then sprinkle with the remaining ½ cup of cheese. Using a pizza cutter or sharp knife, cut one inch strips at a diagonal from the outside of the rectangle to the filling in the center. Fold the strips of the dough over the filling, alternating sides to make a braid pattern. When you get to the end of the braid, tuck the ends in.Carefully move the parchment or silpat to a baking sheet. Beat the egg lightly with the water and brush the egg mixture over the braid. Sprinkle lightly with sea salt.Bake 25-30 minutes, or until light golden brown. Serve warm.
Resep en foto: Robin Singh
