Pizza rolls with puff pastry from the oven

Ingredients for 4 servings:

• 1 roll of topping dough
• 1 can tomatoes, chopped, approx. 400 g
• 1 ball of mozzarella, cut into fine cubes
• 1 medium-sized onion(s), finely diced
• 5 mushrooms, finely diced
• 1 package of ham cubes, approx. 125 g
• 1 tbsp butter
• 3 sprigs fresh basil, coarsely chopped
• n. B. Olive oil, extra virgin
• n. B. Cheese, coarsely grated e.g. Emmental or mountain cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Finely dice the mozzarella, onion, and mushrooms. Anyone with a NicerDicer will definitely have an advantage here. Now take the puff pastry out of the refrigerator so it comes to room temperature and becomes more pliable. Place the chopped tomatoes in a sieve and let the liquid drain for at least 10 minutes, otherwise we’ll have too much liquid in the filling. Melt the butter in a non-stick pan and sauté the onion, mushrooms, and ham over medium heat for a few minutes, stirring occasionally. Then set the mixture aside and let it cool. Roll out the puff pastry on the included baking paper on our work surface, with the narrow side towards us. Tip: I prefer to use extra baking paper from my stash, as the one provided is really small and tight. First, place the chopped tomatoes on the pastry sheet and spread it evenly with a spoon. Leave about 2 cm free at the front edge and about 3 cm free at the back edge. This also applies to the other toppings. Now spread the cooled ingredients from the pan evenly over the sheet of pastry. Finally, sprinkle the mozzarella and basil over the dough, always right up to the edges on the right and left. Now, starting at the narrowest side, carefully and loosely roll the dough into a log. It’s important that it’s loose so that the puff pastry can rise nicely. Wrap the log in the paper towel and carefully twist in the excess edges on the right and left. Then place it in the freezer to freeze. This makes it easier to cut. Brush a baking tray or round pizza pan with olive oil. Preheat the oven to 200°C (fan). Cut the frozen log into slices about the thickness of your index finger, then place them next to each other on the baking tray, leaving some space between them (the puff pastry will still rise). Drizzle everything with a little good olive oil. Now place the baking tray on the middle rack of the preheated oven at 220°C (top/bottom heat) or 200°C (fan oven) (these are the standard settings on the packages of ready-made doughs) for 20 minutes. If you like a little more cheese, sprinkle your favorite grated cheese over the snails after the first baking. Now reduce the heat to 100°C and close the oven door. After 10 minutes, turn the oven off completely and let the snails cool slowly in the oven to a comfortable eating temperature. Serve with a dry, young Italian red wine; it goes perfectly. P.S.: The recipe photo shows the snails without any added cheese.