Pizza rolls

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 75 ml milk
• 75 ml water
• 20 g fresh yeast
• 1 tsp sugar
• ½ tsp salt
• ½ tsp Italian herbs, dried
• 1 tbsp olive oil
• 4 tbsp tomato paste
• 80g salami
• ½ bell pepper(s), red
• 100 g double cream cheese
• ¼ tsp Italian herbs, dried
• 200g Gouda

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

makes approx. 18 – 20 pizza rolls

For the dough, sift the flour into a bowl and make a well in the center. Heat the milk and water, dissolve the crumbled yeast and sugar in it. Pour into the well, sprinkle with a little flour, and mix to form a pre-dough. Cover and let rise in a warm place for about 10 minutes. Add the remaining dough ingredients and mix with a dough hook until you have a firm dough. Knead for about 10 minutes, then cover and let rise in a warm place for about 30 minutes. Meanwhile, dice the salami and peeled bell peppers. Grate the Gouda cheese. Roll out the dough between a lightly floured baking sheet to the size of a baking tray. Spread with the tomato paste. Arrange the salami and bell pepper cubes on top. Mix the cream cheese with Italian herbs, a little salt, and pepper. Place three strips lengthwise on the dough, 5 cm apart (they can be in blobs, as they will spread due to the pressure when rolling it up). Sprinkle the grated cheese evenly over the dough. Roll the dough lengthwise and cut into 16-20 slices (the width of your index finger). Place the snails on a baking sheet lined with baking paper. Let rise for another 10 minutes. Bake in an oven preheated to 200°C (top/bottom heat) for 20 minutes on the middle rack.