John Myers
Ingredients for 1 servings:
- 1 kg flour
- 3 tbsp olive oil
- 2 sachets of dry yeast
- 2 tsp salt
- e.g. sheep’s cheese or another cheese
- e.g. Jalapeño(s)
- e.g. spinach
- n. B. ham
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
easy and quick, for about 60 pieces
Place the flour, olive oil, yeast, and salt in a food processor and knead with enough water until the dough is no longer sticky. Note: Since I always cook by feel, I can’t give you the exact amount of water in milliliters. If you use too much water, add more flour until the dough is well-balanced. Let the dough rest for 1 hour. Preheat the oven to 220°C fan/convection oven. Take about 200g of dough and roll it out to form a rectangle. Spread thinly on this rectangle as desired and roll up the dough. Cut about 5cm thick slices and place them on the baking tray so that the filling is visible. Do the same with the remaining dough. Place the pizza rolls in the hot oven for about 5-7 minutes. Check the first tray regularly to see how the rolls are baking. Once you have found the perfect baking time, you can enjoy very fluffy and soft rolls. This amount is enough for about 60 pizza rolls. These pizza rolls are ideal for finger food or snacking. They go perfectly with an aioli dip.
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