Recipe and image courtesy of Sysco Foods
Stuffed Brazi Bites
Crispy Cheese Rolls stuffed with Roasted Corn and Gouda. Gluten-free!
Ingredients
- 1.5 oz CHEESE GOUDA SMOKED 2393049 BBRLCLS
- 1 ea EGG SHELL XLRG GRD AA USDA WHT 2105849 WHLFCLS
- 5 ea DOUGH BREAD CHS BRZLN .529 OZ 4221386 BRAZIBT
- 1 oz VEG BLEND RSTD WHT CORN,PEPERS 3617549 SYS SUP
- 2 oz BREADING MIX CORN & JAL GF 4134637 SYS IMP
- 1 oz DRESSING RANCH POBLANO AV FIRE 3887852 SYS CLS
- dust FLOUR RICE 6265092 ERAWAN
- garnish PEPPER PIQUANTE SWT WHL MILD 0304259 PEPPDEW
- garnish LETTUCE ROMAINE HEART GEORGIE 3144353 PACKER
- 2 oz MILK HOMOGENIZED 2327740 WHLRCLS
Instructions
- Completely thaw the bread dough in a sealed container in the refrigerator. Shred the smoked gouda cheese and combine with thawed corn and pepper blend.
- Cut the dough balls in half, and gently press with wet hands until flat. Place a teaspoon sized amount of cheese and corn mixture in the center of one piece of dough, cover with another piece of dough and gently press dough together to close.
- Roll gently back into a ball shape. Dust with rice flour and dip in milk and egg wash. Gently roll in the corn and jalapeño breading, slightly pressing into the dough. Deep fry for 3 minutes or until dough slightly cracks. Garnish with sliced Peppadew peppers and serve with avocado poblano ranch.
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