Add olive oil and gradually mix in warm water to form a soft, elastic dough.

Knead for 5–10 minutes, then cover and let rest while you make the filling.

2. Cook the Vegetables:

In a skillet, heat olive oil or butter.

Add garlic, then mushrooms; sauté until mushrooms release their moisture and begin to brown.

Add chopped broccoli and cook for 3–5 minutes until just tender. Season with salt and pepper.

Let the mixture cool slightly.

3. Make the Filling:

In a bowl, mix ricotta, parmesan, the cooked veggie mix, a pinch of nutmeg (optional), and 1 beaten egg.

Stir until combined. Adjust seasoning if needed.

4. Roll and Fill:

Roll out the dough (or puff pastry) into a rectangle, about ¼ inch thick.

Spread the filling evenly, leaving about 1 inch around the edges.

Carefully roll the dough like a log, tucking in the ends. Place seam-side down.

5. Bake:

Preheat oven to 375°F (190°C).

Place the roll on a baking tray lined with parchment paper.

Brush with egg wash for a golden crust (optional).

Bake for 30–40 minutes, or until golden brown and cooked through.

6. Serve:

Let it cool slightly before slicing.

Serve warm or at room temperature with a side salad or tomato sauce if desired.