Vegetarian asparagus rolls

Ingredients for 14 servings:

• 1 pack of XXL pizza dough, rolled, square
• 1 cup of crème fraîche, approx. 150 g
• 1 onion(s), red
• 30 g chives, fresh or frozen
• 14 stalk(s) asparagus, green
• 1 bell pepper(s), red
• 100 g feta cheese
• 100 g grated cheese, e.g. Cheddar
• 2 pinches of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 18 minutes

Roll out the pizza dough on a board. Place a baking sheet lined with parchment paper next to it. Spread the pizza dough with crème fraîche. Sprinkle with chives and distribute the chopped red onion evenly over the dough. Salt the entire dough with a salt shaker (remember that feta is salty). Cut the dough once lengthwise and 6 times crosswise to create 14 strips. First, top the two front strips and roll them out. Cut the red bell pepper into small pieces. Cut the feta cheese into small pieces. Wash the green asparagus, peel the lower third, and trim about 1 cm off the bottom of the spears (do not cook). Use one asparagus spear per strip of dough. For the first two strips of dough, cut two asparagus spears into four pieces (the pieces with the asparagus head should be about 2 to 3 cm longer than the width of the dough strip, so that the asparagus head protrudes from the front of the roll). Top each of the two pieces of dough with four asparagus pieces. Top with the asparagus head, then the three other asparagus pieces, leaving a gap of about 2 cm between each piece. Leave a 3 cm gap at the edge to help the roll dough stick together when rolled. Sprinkle the bell pepper and feta pieces between the asparagus pieces. Sprinkle everything with cheese and roll up from the outside. Press the dough together and place the roll on the baking sheet with the sticky side facing down to prevent the rolls from bursting. Repeat this process with the remaining strips of dough. Preheat the oven to 220°C (top/bottom heat). Bake the rolls for about 18 minutes. The dough should be lightly browned; follow the manufacturer’s instructions. Tips: If you like, you can also make your own pizza dough, e.g., using whole-wheat quark and oil dough. It should then be rolled out into a square. The rolls can be eaten warm, but they also taste great cold on a trip or at a barbecue the next day. Two rolls are filling. If you like it too much, you’ll want more.