pizza rolls

Ingredients for 1 servings:

• 225 ml water
• ½ cube of fresh yeast or 1 packet (approx. 7 g) of dry yeast
• 500 g wheat flour type 405
• 2 tsp sugar
• 1 ½ tsp salt
• 50 ml olive oil and a little for greasing the mold
• 100 g tomatoes, pureed
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 clove(s) garlic
• 1 tsp onion powder or a small, finely chopped onion
• salt and pepper
• 1 tsp sugar
• Salami or whatever else you like on your pizza
• Cheese, grated

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Soft rolls with delicious filling, makes 12 – 15 pieces

First, we need a super-fluffy yeast dough. To do this, dissolve the yeast in lukewarm water. Next, roughly knead the flour, sugar, salt, and dissolved yeast together. Then add the oil and knead the dough into a smooth, slightly sticky dough. Cover with cling film and let it rise for 1 to 1.5 hours in a warm, dark place. During this time, you can prepare the tomato sauce for the filling. Simply mix all the ingredients together and set aside. After the rising time, without kneading, the yeast dough can be rolled out on a floured surface. Cut out circles each 8-10 cm in diameter. These circles can then be rolled out further and filled directly with tomato sauce (save some for spreading!) and the remaining ingredients. You can use anything you like on your pizza as a filling. Just make sure to cut the ingredients as small as possible. Then fold the flatbreads in half and form a ball. Place the filled, unbaked rolls, sealed side down, in a baking dish (approx. 25 cm x 30 cm) greased with olive oil and let rise for another 30 minutes. Just before baking, spread the rolls with the remaining tomato sauce and sprinkle with cheese. Bake at 175°C (top/bottom heat) for 25-30 minutes.