Thaw Paratha for 5-7 minutes in room temperature.
In a pan add butter, saute mushrooms, and add a pinch of salt, saute till the water dries out, place on the side to cool down.
On a parchment paper, place 4 pieces of paratha next to each other, forming a rectangle, connect them together using a dough roller, without rolling out the whole dough.
Spread pizza sauce, pesto on the dough, add mozzarella, mushrooms, bell peppers, and oregano.
Roll the dough into a tube shape, using parchment paper so the dough does not stick to the hands, slightly push down the dough at the end to ensure it is closed.
Cut the dough into equal small rolls, place them on a non stick tray, or a tray with parchment paper, lay down the rolls leaving space between each piece, press down with your hands to flatten the dough.
Bake in preheated oven on 185°C for 10-15 minutes.
Once done and cooled down, stick them from the side with a wooden stick, and serve!
Ingredients
Directions
Thaw Paratha for 5-7 minutes in room temperature.
In a pan add butter, saute mushrooms, and add a pinch of salt, saute till the water dries out, place on the side to cool down.
On a parchment paper, place 4 pieces of paratha next to each other, forming a rectangle, connect them together using a dough roller, without rolling out the whole dough.
Spread pizza sauce, pesto on the dough, add mozzarella, mushrooms, bell peppers, and oregano.
Roll the dough into a tube shape, using parchment paper so the dough does not stick to the hands, slightly push down the dough at the end to ensure it is closed.
Cut the dough into equal small rolls, place them on a non stick tray, or a tray with parchment paper, lay down the rolls leaving space between each piece, press down with your hands to flatten the dough.
Bake in preheated oven on 185°C for 10-15 minutes.
Once done and cooled down, stick them from the side with a wooden stick, and serve!
