Spelt pizza rolls

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 30 g yeast
• 1 tbsp sugar
• 1 tsp salt
• 200 ml water, lukewarm
• 2 tbsp olive oil
• 100g Gorgonzola
• 100 g natural yogurt, low-fat
• 100 g lean ham cubes
• 1 handful of arugula
• 50 g Gouda, grated
• Garlic pepper

Instructions

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

Make a yeast dough from spelt flour, yeast, sugar, water, salt, and olive oil. Place in a warm place and let it rise for 30 minutes. Knead the dough again and let it rise for another 30 minutes. Then roll out the dough to the size of a baking sheet. For the filling, chop the Gorgonzola into small pieces or mash it with a fork. Mix it with the yogurt and spread it evenly over the dough. Chop the arugula and spread it evenly over the dough. Do the same with the diced ham. Season with garlic pepper. Roll the dough into a large log, starting at the narrower end, and cut into slices about 2 cm thick. Place these on a baking sheet. Sprinkle the grated Gouda cheese over the snails. Bake in a preheated oven at 175°C (top/bottom heat) for 15-20 minutes. Serve with herb quark or a delicious dip.