Urmelis pizza rolls “Rucki Zucki”

Ingredients for 1 servings:

• 300 g flour (type 550)
• 3 tsp, leveled baking powder
• 50 g yogurt
• 10 g butter
• 1 tsp herb salt, Italian or salt
• 100 g water, lukewarm
• 25 g milk, lukewarm
• 15 g yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 150 g tomato puree, maybe a little more or less
• 1 tsp, heaped herbs, Italian, mixed
• 1 tsp oregano
• 1 tsp basil
• ½ tsp rosemary
• 1 pinch(s) of sugar
• 1 tsp, heaped balsamic cream
• 1 pinch of chili powder
• Herb salt, Italian
• pepper
• 30 g mountain cheese or other cheese
• 70 g Parmesan or other cheese
• 80g salami or ham, tuna, pepperoni sausage…
• 1 medium egg yolk
• 2 tbsp condensed milk
• Herbs, Italian, mixed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Not your typical pizza dough, but quick to make, tasty and a great way to use up leftovers!

Line a baking sheet with parchment paper. Preheat the oven to 200°C (fan assisted). Whisk the egg yolk with the condensed milk. For the filling, combine the tomato puree with the spices and balsamic vinegar in a small bowl, then season with salt and pepper to taste. Finely grate the cheeses and mix them together in a bowl. Cut the salami into small cubes. For the dough, combine the flour with the baking powder, salt, butter, and yogurt in a bowl. Mix the milk with the water. Dissolve the yeast and sugar in the milk-water mixture and add to the flour mixture. Knead everything with the dough hook on high for about 2 minutes. Now add the oil and knead well for another 4 minutes. Using a dough scraper, shape the dough into a ball in the bowl and place it on the work surface. Roll the dough out into a square, spread with the tomato puree, then spread the salami on top and sprinkle with the cheese. Roll up the roll using a dough scraper (use it to lift the dough slightly from the work surface and then continue rolling). Press the seam firmly and slightly seal the sides. Cut the roll in half and place both halves seam-down on the baking sheet. Brush with the beaten egg yolk and sprinkle with a little of the herb mixture. Bake on the middle rack for approx. 15-20 minutes until golden brown. Let cool briefly, then cut into pieces of any thickness and serve – the roll is also delicious cold! When it comes to filling, the only limits are your imagination. Use whatever you have in the fridge and whatever you like! The amounts of cheese and salami are approximate; you can use more or less; the roll just has to be easy to roll and not overfill.