Pizza rolls all-in

Ingredients for 1 servings:

• 375 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 ½ tsp sugar
• 20 ml olive oil
• 240 ml tomato(s), pureed (room temperature!)
• 1 tsp oregano, dried
• 1 pinch(s) of pepper
• 2 tbsp olives
• 1 tbsp jalapeño(s), pickled from the jar
• 2 tbsp bell pepper(s), pickled from the jar
• 2 tbsp fried onions
• 40 g salami, spicy
• 1 egg yolk
• 1 tbsp milk
• 50 g Gouda or Emmental cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

First, make a dough with flour, dry yeast, salt, sugar, olive oil, passata, oregano, and a pinch of pepper. The passata should be at room temperature so the yeast can rise. I always knead the dough first with a hand mixer (dough hook) and then for another 5 minutes by hand to make it nice and smooth. The dough should now rise in a warm place for an hour. In the meantime, you can roughly chop the olives and bell peppers. Chop the jalapenos a little more finely and cut the salami into pieces. Now, knead these ingredients and the fried onions into the dough by hand on a floured work surface. The dough will remain a little sticky due to the ingredients, so don’t add too much flour. Using a scale, divide the dough into 10 equal portions and shape them with floured hands. Place them staggered on a baking sheet lined with baking paper. Let them rise in a warm place for another 30 minutes. Finally, brush the dough pieces with a mixture of egg yolk and milk and sprinkle with grated cheese. Bake at 200 degrees Celsius for 20 minutes.