Stuffed pizza rolls

Ingredients for 1 servings:

• 1 kg flour (pizza flour)
• 1 sachet of dry yeast
• 4 tbsp olive oil
• 600 ml water, lukewarm
• 20 g salt
• 250 ml tomatoes, pureed
• 1 tsp Italian herbs
• 1 tsp salt
• 1 tsp pepper
• 1 kg minced meat
• 200 g cheese, grated or feta cheese
• salt and pepper
• 1 tbsp mustard
• 1 egg yolk

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

For the dough, knead the flour, yeast, olive oil, water, and salt for about 5 minutes. Then let it rest for at least 1 hour. I usually prepare the dough at lunchtime and use it in the evening. For the sauce, mix the passata, herbs, salt, and pepper. Brown and season the minced meat, adding the mustard at the end, otherwise it loses its flavor. Roll the pizza dough into mini rolls and then flatten them. Spread with about 1 teaspoon of sauce, leaving the edges free. Place a good tablespoon of minced meat on the dough, then pull up the edges and seal the rolls. I press everything together firmly in the center of the top and then place them on a baking sheet. If you like, you can add cheese to the minced meat before sealing. Feta cheese also goes well with it. Brush with egg yolk and sprinkle more cheese on the rolls. Bake at 180°C fan-assisted oven for about 25 minutes.