Mass
1 xícara (chá) de arroz cozido
1 xícara (chá) de leite
1/4 xícara (chá) de Óleo de Soja Soya
2 eggs
1 1/4 xícara (chá) de farinha de trigo
1 colher (sopa) de fermento químico em pó
2 colheres (sopa) de queijo parmesão
Margarina Soya Cremosa para untar
Farinha de trigo para polvilhar
Sal a gosto
Recheio
2 colheres (sopa) de Óleo de Soja Soya
1/2 xícara (chá) de cebola picada
1/2 tablete de caldo de galinha
1/2 pimentão verde e vermelho picado
1 xícara (chá) de milho-verde em conserva
2 xícaras (chá) de peito de frango cozido e desfiado
2 colheres (sopa) de extrato de tomate
1/3 de xícara (chá) de Maionese Soya Caseira
1 colher (sopa) de salsa picada
1/4 de xícara (chá) de azeitonas picadas
Queijo parmesão ralado grosso para decorar
Dough: In a blender, beat the rice, milk, Soya Soya Oil and eggs. Add the wheat flour, salt, lower the speed, mix well and turn off. Add the cheese and yeast and mix well. Spread the dough out on a greased and floured rectangular baking sheet and bake in a preheated oven at 180 °C for 20 minutes, or until golden brown.
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Filling: In a pan, take the onion and sauté it in Soya Oil. Add the chicken, the chicken stock and continue sautéing. Add the peppers, corn and tomato paste and cook until creamy. Add the parsley, olives, turn off the heat, leave to cool, add the Homemade Soya Mayonnaise and set aside. Assembly: Remove the dough from the oven and turn it out onto a damp cloth. Fill with the chicken stew and roll up using the cloth. Leave it rolled up for 30 minutes and then transfer it to the baking dish. Garnish with Homemade Soya Mayonnaise and cheese. Serve.
