Pizza rolls

Ingredients for 1 servings:

• 400 g flour
• 1 cube of yeast (or 1 bag of dry yeast)
• 250 ml milk
• 2 tbsp oil
• 1 pinch(s) of sugar
• Salt
• 400 g minced meat
• 2 eggs
• 1 onion(s), diced
• 1 small bell pepper(s), finely diced
• 2 cloves garlic, finely chopped
• 1 slice(s) of salami (approx. 70 g)
• 250 g cheese, grated
• 2 small tomatoes, pitted and finely diced
• 80 g tomato paste
• 2 tbsp olive oil
• Paprika powder, sweet
• Thyme
• oregano
• marjoram
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

with minced meat and salami

Prepare a yeast dough from the dough ingredients and let it rise. Roll out into a rectangle (approx. 30 x 40 cm). Mix the tomato paste with olive oil, thyme, and oregano and spread it on the dough. Leave a border free on one wide side. Add the remaining ingredients, except for 1 egg and 100 g of cheese, and knead well (add the tomatoes at the end). Spread the minced meat mixture over the tomato paste (again, pay attention to the border, otherwise it will ooze out when rolling up). Roll out the dough from the wide side, leaving no border free. Cut the roll into finger-thick slices. Flatten the slices slightly on a baking sheet lined with baking paper. Brush with 1 beaten egg and sprinkle with 150 g grated cheese. Bake at 190°C fan-assisted oven for 18-20 minutes. Makes approximately 26 snails. TIPS: The dough can be easily rolled out and rolled out on a silicone baking mat to the specified dimensions. The snails freeze very well. They don’t necessarily need to be reheated; they’re delicious cold, too.