Four Cheese Roll

Name: Four Cheese Roll
Yield: 20
Ingredients: 1/2 cup of Olive oil; 3 eggs; 1 cup of all-purpose flour; 1 cup of milk; 2 tablespoons of yeast; 2 tablespoons of grated Parmesan cheese; Filling; 1 tablespoon of Olive oil; 2 cloves of minced garlic; 2 diced tomatoes; Salt and pepper to taste; 100g of Provolone cheese shredded; 150g of Mozzarella cheese sliced; 200g of Prato cheese grated; Parmesan cheese for dusting

1
1/2 cup of Olive oil
2
3 eggs
3
1 cup of all-purpose flour
4
1 cup of milk
5
2 tablespoons of yeast
6
2 tablespoons of grated Parmesan cheese
7
Filling
8
1 tablespoon of Olive oil
9
2 cloves of minced garlic
10
2 diced tomatoes
11
Salt and pepper to taste
12
100g of Provolone cheese shredded
13
150g of Mozzarella cheese sliced
14
200g of Prato cheese grated
15
Parmesan cheese for dusting

Ingredients

1
1/2 cup of Olive oil
2
3 eggs
3
1 cup of all-purpose flour
4
1 cup of milk
5
2 tablespoons of yeast
6
2 tablespoons of grated Parmesan cheese
7
Filling
8
1 tablespoon of Olive oil
9
2 cloves of minced garlic
10
2 diced tomatoes
11
Salt and pepper to taste
12
100g of Provolone cheese shredded
13
150g of Mozzarella cheese sliced
14
200g of Prato cheese grated
15
Parmesan cheese for dusting

Directions

1
In a blender, combine all the ingredients
2
Divide the dough into two and shape each one into 20-minute rolls on parchment-lined baking sheets
3
Remove from oven while still warm and roll up like a roulade
4
Let cool
5
Filling:
6
Heat the olive oil, sauté the garlic, then add the tomato, seasoning with salt and pepper
7
Assemble the rolls by spreading the filling over one half of each dough round, topping with Provolone, Mozzarella, and 150g of Prato cheese
8
Roll up, place on a baking sheet lined with parchment paper
9
Dust with Parmesan and remaining Prato cheese
10
Bake until the cheeses melt.