How to make
Puree the boiled beets with 1/3 cup (80 ml) water. Crumble in the yeast and mix well.
Sift the flour into a bowl, mix with the salt and make a well in the middle, into which you can pour the red puree with the yeast.
Knead a smooth dough, by sprinkling with as much flour as you need, until it stops sticking to you.
Shape it into a ball and leave it to rise for 30 minutes in a bowl covered with a towel.
Prepare the stuffing by finely chopping the onion and frying it for 2-3 minutes in olive oil. Add the diced yellow pepper and the pumpkin - grated on a coarse grater. Add a pinch of salt and stir until they have softened and is ready without over-frying, so that the vegetables do not lose their color.
Mix the cottage cheese with the cream cheese, a little salt and, if desired, a pinch of garlic powder.
Wash and drain well or dry the valerian or baby spinach green leaves.
From the risen dough of a gorgeous red color, roll out a thin crust roughly in the shape of a rectangle. Do this on a lightly greased sheet of baking paper or a floured surface to make it easier to roll afterwards. Turn on the oven to heat up to 360°F (180°C) without fan.
Spread the rolled crust evenly with the white cream mixture. Leave two centimeters of the edges without mixture on them.
Put a layer of green leaves and on top the peppers with onions and pumpkin.
Roll it up and spread lightly with water if there are traces of white flour on the red surface.
Tuck the edges in and place it in a baking pan covered with baking paper or a greased one.
Place it in the preheated oven and bake for 20 minutes or until a hard crust forms.
To soften the roll, after removing it from the oven, cover it for a few minutes with a clean towel.
Enjoy this impressive and tasty roll.
*If you wish, you can add a larger amount of stuffing.
