Tomato Bread Rolls Stuffed with Cream Cheese

Start by cutting the tomatoes into wedges then crush/blend them into a food processor or blender. 

Add the dry yeast, mix very well, transfer to a bowl and add the wheat flour, the salt and the sugar, mix very well. When you can no longer mix with the spoon or spatula, mix with your hands until a dough is formed, knead for 5 minutes.

Transfer the dough to a bowl, cover it with a cloth or lid and let it rise until doubled in size. 

Cut some parsley to taste and set aside.

In a bowl, put the cream cheese and add the parsley, mix very well.

When the dough has doubled in size, place it on the table and stretch it out with a rolling pin, into a rectangular shape. 

Cover the dough with all the cream cheese. 

After spreading the cream cheese all over the dough, roll it into a log shape and cut it into 6 equal-sized pieces.

Transfer these bread rolls to a baking dish and rub some oil or olive oil over each one. 

Bake in a preheated oven at 180°C (356°F) for 30 to 40 minutes.

Baking time may vary depending on the power of your oven.

Serve.