I first made these rollups as an appetizer at Easter but realized if you make them larger and serve with a green salad you’ve got a nice light lunch.
6 oz broccoli crowns, about 2 1/2 cups, chopped very fine
1/2 small onion, chopped fine
1/4 cup fresh flat-leaf parsley, minced
2 Tbl olive oil
Salt and pepper
6 oz Cheddar cheese, coarsely grated
2 Tbl Dijon mustard
1 recipe of Super Versatile Bread Dough
Better Batter Gluten Free Flour for dusting the work surface
Prepare Super Versatile Bread Dough recipe following directions for stromboli. I let my dough puff/rise for about an hour in a bowl sprayed with cooking spray and tightly covered. Meanwhile in a large bowl combine broccoli, onion, parsley, 1 Tbl olive oil, and 1/4 tsp each salt and pepper. Gently fold in cheese.
Preheat oven to 375 degrees. Very lightly flour your work surface and rolling pin. Cut dough in half, reserving one half for another recipe (or make a double batch of these rollups!). Cut the remaining dough into three even pieces. With one ball of dough gently roll out into circle about 10-12 inches in diameter, about 1/4-in thick. Using a sharp knife or pizza cutter, divide circle into 6-8 pieces. Lightly brush on Dijon mustard and top with a third of the broccoli cheese mixture. Roll up from largest end to smaller tip, as you would for crescent rolls. Place on parchment-lined cookie sheet. Repeat with two other balls of dough. You will have 18-24 filled rolls, depending on the number of cuts you made to your dough circles.
Brush remaining 1 Tbl olive oil and bake until golden brown, 20-22 minutes. Serves 4+ depending on if used for an appetizer or main course.