Stuffed pizza rolls

Ingredients for 1 servings:

• 300 g flour
• 150 ml water, lukewarm
• 2 tbsp olive oil
• 1 tsp salt
• 1 pinch(s) of sugar
• 20 g fresh yeast
• 150 g cooked ham, thinly sliced
• 200 g Gouda, thinly sliced
• n. B. Olive oil, approx. 2 – 3 tbsp
• n. B. Salt and pepper, freshly ground, a pinch each
• 1 tsp basil, shredded
• 1 tsp marjoram, shredded
• 1 tsp oregano, shredded
• possibly Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Delicious with ham and cheese, but also on its own. Makes about 30 small rolls.

Mix the flour with salt and sugar. Crumble the yeast into the lukewarm water and stir. Then add the water to the flour, add the 2 tablespoons of olive oil, and knead everything into a smooth dough (best done by hand or in a bread maker). Cover the dough and let it rise in a warm place for about 30 minutes. Then roll the dough into a sausage shape (about 4-5 cm thick), cut 2-3 cm thick slices from each, and roll each one out. Place a strip of ham and cheese on each slice (you don’t need a whole slice). Roll up the dough pieces, pressing the ends together to seal them tightly so the cheese doesn’t leak out during baking. Mix the olive oil with the salt, pepper, basil, oregano, and marjoram. Brush the mixture onto the top of the rolls, ensuring the herbs are evenly distributed (fresh ones aren’t suitable, as they would burn). Bake in a preheated oven at 250°C (480°F) for approximately 10-15 minutes, depending on the desired degree of browning. Small unfilled pizza rolls don’t need as long and taste even better when sprinkled with Parmesan cheese. This recipe makes about 30 small rolls.