Pizza rolls with corn

Ingredients for 4 servings:

• 200 g tomatoes, pureed
• 1 garlic clove(s)
• 4 tbsp tomato paste
• 1 tbsp olive oil
• 1 tbsp Italian herbs
• salt and pepper
• 1 pack of pizza dough (spelt pizza dough), from the refrigerated section, approx. 400 g each
• 1 class can/n corn, approx. 300 g each
• 200 g yeast spread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Take the pizza dough out of the fridge. For the sauce, combine the crushed tomatoes, garlic, tomato paste, olive oil, Italian herbs, salt, and pepper in a bowl and blend. Roll out the pizza dough and spread the tomato sauce evenly over it. Pour the corn over the tomato sauce and sprinkle the vegan melt on top. Roll the pizza dough tightly from the longer side, otherwise it will fall apart later. Cut the rolled dough evenly into approximately 2 cm wide slices and place them on a baking sheet lined with baking paper. Bake the pizza rolls for approximately 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit). They taste great both hot and cold.