John Myers
Ingredients for 1 servings:
- 300 g flour
- 150 ml water, lukewarm
- 3 tbsp olive oil
- 1 tsp salt
- 20 g yeast, fresh
- 400 g cream cheese, also low-fat
- 150 g sheep’s cheese
- Herbs, Italian, also frozen
- 150 g tomatoes, dried
- 1 onion(s)
- salt and pepper
- 1 pinch(s) of sugar
- oregano
- Thyme
- e.g. Parmesan
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Mix the flour, sugar, and salt in a bowl. Pour the lukewarm water into another bowl, crumble in the yeast, and dissolve while stirring. Add the yeast water to the flour, 2 tablespoons of oil, and mix everything into a smooth dough. Cover and let the dough rise in a warm place for 30 minutes, e.g., in an oven heated to around 50°C. In the meantime, blanch the sun-dried tomatoes in a bowl of hot water and let stand for about 10 minutes. Finely dice the onion and mix with the cream cheese and herbs. Season with salt and pepper to taste. Drain the tomatoes, let them cool briefly, and then cut into small pieces. Add to the cream cheese mixture. Crumble the feta cheese into small pieces and add to the mixture. Mix everything well and season again. Preheat the oven to 210°C. Knead the dough briefly again and shape it into a roll. Then cut into about 15 small pieces. Flatten each piece individually, spread generously with the cream, and roll up. Place the rolls on a baking sheet lined with parchment paper, brush with a little olive oil, and sprinkle with some thyme and oregano. If desired, you can also sprinkle with some Parmesan or other cheese. Bake the pizza rolls for about 15-20 minutes, depending on the desired browning. They’re delicious served warm or cold.
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