- 2 1/2 to 3 cups leftover Hiziki with Dried Daikon, (see Eden's recipe)
or leftover Hiziki Sauté recipe
Preheat the oven to 350°. Place all dry ingredients for the crust in a mixing bowl and blend thoroughly. Combine wet ingredients, mix well, and add to the dry ingredients. Form into a ball of dough.
Divide the dough in half and roll out on a lightly floured surface. Place 1/2 of the leftover hiziki evenly over the rolled dough, covering about 3/4 of it. Roll up in a jelly roll fashion, moisten the edges of each, and continue rolling. Press the ends of each roll with a moistened fork to seal. Poke several holes in the top of each roll with the fork to let steam escape while baking. Place on a lightly oiled baking sheet and bake for 20 to 25 minutes or until the crust is golden brown.
Remove from the oven, allow to cool, and slice each roll into 1 1/2 inch pieces.
Yield: about 16 pieces (2 pieces per person)
Per serving - 237 calories, 10 g fat (40% calories from fat), 5 g protein, 31 g carbohydrate, 2 g fiber, 0 mg cholesterol, 252 mg sodium