Serves: 4
Total Calories: 264

1 red pepper chopped
1 onion chopped
2 tomatoes chopped
1 zucchini chopped
2 tablespoons tomatoes puree
10 ounces bread dough
salt
course salt
extra virgin olive oil
For the bread dough:
5 ounces of bread flour (all purpose flour is fine)
4 ounces of very warm (not hot) water
3 ounces yeast (dry or cake)
1 pinch salt

In half of the warm water, dissolve the yeast and salt. Transfer this water and the flour to a large bowl and kneed it, adding the remaining water a little at a time until you've obtained a dough that is very elastic and homogeneous. About ten minutes of kneading is right. Let the dough rise in a warm place covered with a damp kitchen towel. The dough is ready for the finish of the recipe after about one hour or when the dough has doubled in volume. Punch it down and its ready to go.
How to do it:
Prepare the vegetables (red pepper, onion, tomatoes and zucchini) by washing and peeling the onion and zucchini and cutting all the vegetables into small cubes and lightly salt them. Let the vegetables rest for an hour (this can be accomplished while the dough is rising). In a frying pan over medium heat, cook the tomato puree until it is thickened a bit. Add it to the dough with two tablespoons of olive oil and mix them well. Add the vegetables to the dough and mix well again. This may take a couple of minutes for each process. Roll the dough out into small cylinders, about one inch in diameter and brush the dough cylinders with oil then let them rest for 30 minutes. Cut the cylinders, form dough balls and bake them on a cookie sheet for 15 minutes in a 450º oven. Sprinkle a little coarse salt over them (like a soft pretzel). Eat them warm or at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 264
Calories from Fat: 38

More Recipes from the Cook'n Italian Cookbook:
Arancini
Artichoke Dip
Bruschetta with Basil
Calamaro Salad
French Toast-Italian style
Italian Fritters
Tomatoes, Mozzarella, and Basil
Tuna in Rolled Red Peppers
Vegetable Bread Puffs