Pizza rolls

Ingredients for 1 servings:

• 650 g flour
• 50 g yeast
• 250 ml milk
• 1 pinch of salt
• 2 pinches of sugar
• some water
• 1 small can of tomatoes, chopped
• 1 onion(s)
• 15 slices of salami
• 1 pack of ham cubes
• 1 pack of grated cheese
• ½ garlic clove(s)
• 1 shot of port wine
• 1 tsp, heaped tomato paste
• 6 slices of cheese
• olive oil
• basil
• oregano
• pepper
• Chili, dried

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

For the dough, warm the milk to lukewarm, stir in a pinch of salt and some sugar. Then add the yeast and dissolve it completely in the milk. Put the flour in a bowl and mix it with the milk mixture using a dough hook or by hand. Balance it with water and flour until you have a homogeneous dough. Cover and let it rise in a warm place for at least 45 minutes. For the sauce, finely dice the onion and sweat it with the chopped garlic in a generous amount of olive oil until translucent. Add the tomato paste and deglaze with a dash of port wine. Add the chopped tomatoes and cook the sauce slightly while stirring. This works best in a pan, as more of the liquid evaporates. Season to taste and ensure the flavor is quite intense, as the dough will absorb a lot later. Spread the sauce over the rolled out dough. Cut the salami slices into small pieces and arrange them on the dough along with the ham cubes, then sprinkle generously with grated cheese. Roll the dough tightly, cut into approximately 1.5-2 cm thick slices, spread evenly on a baking sheet, and let rise for another 15 minutes. Place a thin slice of semi-hard cheese over each snail and bake in the oven at 210°C (425°F) for 15-20 minutes.