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Veggie Paninis

What you need: 

Panini dough:
1 cup warm water
1 Tablespoon active dry yeast
1/2 teaspoon sugar
2 1/2 cup whole wheat flour
Baste:
1/3 cup olive oil
1 teaspoon crushed dry rosemary
1 teaspoon garlic powder
Veggie Filling:
1 firm zucchini, julienne cut
1/2 large yellow onion
1/2 cup roasted red pepper
1/2 cup roasted yellow pepper
1/2 cup diced mushrooms
1 Tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon garlic power
Braggs Liquid Aminos (optional) and/or nutritional yeast (optional)

What you do: 

Any vegetable combination will work great with this recipe.
To make bread:
Warm water to around 110 degree F. Put yeast and sugar in mixing bowl. Add warm water to yeast. Allow to activate ( ? 3-5 minutes). Once yeast activates, add 1 cup flour and stir until thoroughly mixed. Add another Cup flour and stir. Add 2 Tablespoons Olive Oil, continue mixing. Add flour a little at a time until nice dough ball forms. Once ball forms, turn onto lightly floured surface. Knead dough until it becomes too hard to knead, adding flour to keep it from becoming sticky. Set on floured surface and cover with bowl. Allow to rise ? 30 minutes. (This is good time to sauté veggies and allow to cool.) Cut into four equal pieces and shape in to balls. Cover with wax paper and let rise ? 20-30 minutes. Shape each ball in to rough rectangular shape. Roll out rectangular shape further, to about 1/4 inch thick, or roughly 4” by 8”. On two of the pieces, use a pizza cutter or small knife two cut out 3 rectangular slits about a 1/2 inch wide and as long as you like. (These are the Tops)
The Veggies:
In a large saucepan, heat 1 Tablespoon olive oil on medium heat. Place zucchini and onion in pan for approximately 5 minutes, stirring often. Add salt and garlic powder. Turn heat off and stir in mushrooms. Let cool. Place approximately 1 cup of the sautéed vegetables onto each of the two pieces of dough that don’t have slits. Use a brush and water the outer edge of the dough. Gently place slitted pieces on top of the bases and use your fingertips to press the edges of dough together. Press firmly and taper the dough as you move it down and outwards. Use pizza slicer or knife to remove excess dough and to square off the Panini to be. Allow to rise ? 5 minutes. Place in 400 F oven and immediately turn oven down to 350 F.
Baste:
Mix olive oil, rosemary, and garlic in small bowl. Microwave until warm. In ? 10 minutes, use brush to coat each Panini with the baste. Cook 10 more minutes, coat with baste again. Cook until Panini turns golden brown and veggies are lightly bubbling. (Don’t overcook!)
Optional: sprinkle with Braggs Liquid Aminos and /or nutritional yeast.

Preparation Time: 
1.5 hours
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

For a little more flavor, add some dried herbs of your choice to the dough. This recipe is awesome!!!

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I gave this recipe only one star, I have to say I was expecting really great things from this recipe but it seemed to go wrong for me :( It was my first time making dough but I followed it exactly, although I used spelt flour. The dough came out very hard and crunchy at the end and not a golden colour at all (?)  I also found the vegetable filling to be a bit tasteless, I'd highly recommend adding a nice rich tomato paste or a pesto mix with the veggies inside...the filling def. needs to be richer to offset the rather plain dough.

These are also a bit labour intensive - after 3 hours making dough, cutting veggies, roasting them then cooking the paninis, I was soooooooooo dissappointed that they weren't great ;(
I won't give up on this recipe though!  I am determined to get it right...

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Hoopy~D's husband (the recipe authors!) taught me that when cooking things that you want crisp on the bottom but chewey throughout the rest (such as pizza crust) ,  its best to bake on the bottom of the oven. Try that! Last time I made pizza it came out great-the bottom was brown and firm but the crust was chewy, yet cooked all the way through.

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I made these and the filling was delicious but the dough wouldnt cook all the way through..i had to flip the paninis over to cook the underneath because it was still all doughy. I want to try it again but i dont know. I used All-purpose flour, is that what went wrong? and instead of bell pepper i used red potatoes and a sweet onion and it was delicious!! but i still need help with the dough:(

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I'm tempted to make this with my tofu scramble recipe but that might be because I have had a craving for the scramble for a week..
I can't wait to experiment with the fillings. <3

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This was super tasty!  I made a few adjustments... instead of zucchini I used spinach and broccoli and I made one for me and my fiance and I put cheese in his.  The only thought we had was it might be tasty with a little tomato sauce either in it or for dipping....like a calzone, but it was super tasty!! ;)b

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;)b
These were awesome!!!!
I followed the recipe almost exactly, except I didn't let the dough rise as long as you suggested cuz I'm very impatient, but it still came out delicious....however, mine weren't as pretty as the pictures posted and they were massive.....they took up the whole plate!
I made some ranch to dip it in....yum,yum.....

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Oh my gosh. I'm drooling already. These look to DIE for!! I'm going to have to attempt to make them this weekend!! I'll let you know how they go!!

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TOTALLY agree with baypuppy!!!  these look absolutely FABULOUS!

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drool!!  ;D i will have to make this when i feel like doing something that takes more than a pot and 10 minutes (cakes and muffins don't apply to this rule!)

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