Feuervogel's pizza rolls

Ingredients for 4 servings:

• 400 g flour
• 1 cube of yeast, fresh or dry yeast
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 1 tsp salt
• 4 tbsp tomato paste
• 1 tsp sugar
• 3 sprigs rosemary, large
• 3 tbsp water
• 1 slice(s) ham, cooked, large, in cubes
• 5 slice(s) salami, depending on size, in cubes
• 2 balls of mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl and make a well in the center. Dissolve the dry yeast with a little lukewarm water and a pinch of sugar and let it rise for 15 minutes. Slowly work the pre-dough with 1/4 l lukewarm water using the dough hook of a hand mixer, adding the olive oil and salt as you go, until you have a dough that pulls away from the sides of the bowl. Cover with a towel and let it rise in a warm place for 1 hour. Knead the dough well again on a floured work surface. Then roll it out thinly. Mix the tomato paste with the sugar, water and chopped rosemary. Spread it thinly over the dough. Sprinkle with diced ham, salami and cheese. Roll the dough up from the bottom. Then cut into thick pieces and place them on a baking sheet lined with baking paper. Let it rise for another 10 minutes. Bake the pizza rolls at 200 degrees Celsius for 20 minutes.