Log in o Sign up and enjoy ThermoRecetas

Pizza flavored rolls

Aperitif540 minutes15 people180 calories
1/52/53/54/55/5 (36 votes)
Loading ...

By Ascen Jimenez

Now that Easter is approaching, ideas like this I think can come great. It is the ideal time to eat outdoors (weather permitting) and these pizza flavored rolls they are easy to transport and share with family and friends.

They taste like pizza because they carry tomato, mozzarella and oregano but you can put another filling if you like it more. Try them with pesto, with various cheeses or with some sausage. 

I do them with sourdough but if you don't have it, you can use baker's yeast (in the notes section I tell you the amount and the resting times)

Pizza flavored rolls

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

These pizza-flavored wraps are perfect for celebrations or picnics. They have tomato, mozzarella and oregano that is why everyone likes them.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: snacks
  • Calories: 180
  • Rations: 15
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of water
  • 50g milk
  • 135 g sourdough
  • 5 g of sugar
  • 500 g flour
  • 5 g of salt
  • 30 g of extra virgin olive oil
  • 130 g sourdough
  • 1 egg

For the filling

  • Crushed tomato, fried tomato or passata
  • Mozzarella
  • Oregano
  • Sal Island

Preparation

  1. We put the water, milk and sugar in the glass. We program 2 minutes, 37º, speed 1.

  2. We incorporate the flour and program 6 minutes, spike speed. During that time we are incorporating the sourdough, little by little.

  3. When everything is well integrated add the salt, oil and egg. We knead again during 4 minutes in spike speed.

  4. We put our dough in a bowl, cover it with a plastic wrap and let it rest for about 8 hours.

  5. We spread the dough giving it a rectangle shape. We put on it the tomato, the mozzarella, the oregano and the salt if we consider it necessary. We roll up the longest side, as if it were a gypsy arm, and cut slices about a finger wide.

  6. We are placing them on a baking tray covered with baking paper.

  7. We let them rest for about 15 minutes, always covered with plastic. Bake at 180º for approximately 30 minutes.

Notes

You can replace the sourdough with baker's yeast. You will need about 25 g and you will have to let it rest for an hour (instead of 8). The other 30 minutes of rest are still valid.[br]The result will not be exactly the same because we are varying the amount of ingredients (think that there are 130g of sourdough) but it is also good.

More information - Pasta with homemade pesto

Adapt this recipe to your Thermomix model


Discover other recipes of: From 1 year to 3 years, More than 3 years, Dough and Bread, Easter Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.