Chrissi's Tuna Pizza Rolls

Ingredients for 1 servings:

• 250 g Flour (wholemeal spelled flour)
• 250 g flour (spelled flour 630)
• 375 g water, lukewarm
• ¼ cube yeast, fresh
• 1 tsp honey
• ½ tsp salt
• 1 tbsp olive oil
• 1 can of tuna, natural in its own juice (150g drained weight)
• 1 can corn (285g drained weight)
• 1 class can/n tomato(s) , (Pizza tomatoes)
• 2 tbsp tomato paste
• 4 tbsp capers
• 1 pack of herbs (8-herb mix, frozen or fresh)
• 2 tbsp Worcestershire sauce
• n. B. Salt
• n. B. Pepper, freshly ground
• n. B. Paprika powder, sweet
• e.g. cayenne pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

WW-compatible / pure spelt, makes approx. 24 pieces

Mix the flours in a bowl with a whisk. This loosens the dough and saves you from sifting. Dissolve the yeast and honey in some of the lukewarm water, then pour it briskly onto the flour and stir in a little. Add the salt and oil and gradually add the water. Knead for about 7 minutes until you have a smooth yeast dough. Add just enough water to make the dough pliable and non-sticky. This can vary greatly and always depends on the quality of the flour. Therefore, this is only an approximate amount. Add a little more water if necessary. When the dough pulls away from the sides of the bowl, it is ready. Cover with a clean cloth and set aside in a draft-free place at room temperature for 10 minutes. For the filling, drain the tuna and corn and let them drain well. Place the pizza tomatoes in a fine sieve and let them drain slightly. Finely shred the tuna with a fork and mix with the corn, pizza tomatoes, tomato paste, capers, herbs, and Worcestershire sauce. Finally, season generously with salt, pepper, paprika, and cayenne pepper. Preheat the oven to 175°C (top and bottom heat). Punch down the yeast dough after it has risen (give it a good thump with your fist!). Then knead it briefly again. Divide into two pieces and roll each piece out into a rectangle on a baking sheet using a rolling pin. Spread half of the filling evenly over each piece and roll it up tightly from the long side. Now, using a sharp knife, cut each piece into 12 equal pieces. Place the individual pizza rolls on a baking sheet lined with parchment paper, leaving enough space between them. Place in the hot oven and bake for approximately 15-20 minutes. Test for doneness! Place on a wire rack to cool. Total 37.5 points / with 24 snails, 1.5 points per snail