STUFFED PIZZA ROLL
I present to you my stuffed Pizza Roll; stringy and super tasty... Ideal for a nice appetizer. Today I prepare a very tasty recipe, STUFFED PIZZA ROLL, a delicious recipe with pizza dough, you can also serve it as an appetizer with a delicious filling. The pizza adored by adults and children is a dish that knows no seasons and that is made in many variations. The recipe that I propose today is inspired by a typical rustic pizza the Stromboli pizza a way to enjoy all the goodness of pizza but in a different format!
This stuffed pizza roll is a really quick recipe to make, the classic dinner saving recipe. Nothing to leaven. Everything ready in the refrigerator. It is convenient to have pasta ready to use when you arrive home at the last moment. The longest thing is baking in the oven, but while the pizza roll cooks you can do something else, right?
A vortex of taste made with the pizza dough that wraps a tasty and stringy filling, giving shape to an appetizing roll reminiscent of the traditional Ragusan scaccia. In Ragusa and surroundings, a wonderful place, rich of history, Baroque buildings, landscapes and a mouthwatering gastronomy. And one of the most typical things of this area is the Scaccia Ragusana, which is also one the most popular street food there. Once cooked, the crunchy shell contrasts with the soft filling made with tomato, mozzarella and prosciutto. This preparation is also very versatile, excellent to enjoy both cold and hot! It is ideal for a picnic, for a trip out of town, but also for an informal dinner with friends. Once baked, just let it cool down a few minutes before cutting it, in order to get tasty pizza swivels that will be a perfect finger food! If you are also looking for a tasty alternative to the classic pizza Margherita what are you waiting for? You can try the stuffed pizza roll and maybe start a diet!
INGREDIENTS
Water (at room temperature) 155 gFlour 250 gExtra virgin olive oil 10 gBrewer's yeast 2 gSalt up 5 gMalt 5 g
FOR THE FILLINGTomato puree 150 gBasil 10 gMozzarella 150 gCooked prosciutto (thinly sliced) 100 g
FOR BRUSHINGExtra virgin olive oil 10 g
PREPARATION
To make the stuffed pizza roll start preparing the basic dough: pour the water at room temperature into a bowl, add salt and stir with a spoon to dissolve it, then pour the extra virgin olive oil and stir the emulsion again. In another large bowl, sift the flour. Then, always in the same bowl also add the dehydrated brewer's yeast, malt, and about half of the mixture of water, salt and oil. Start kneading with your hands or a fork. Keep a little flour and the remaining emulsion close to you, which you will integrate into the dough little by little, until you reach the desired consistency, which must be soft and elastic (depending on the flour used, you may need a little more or less water). Continue to knead on a surface until you get a smooth and soft but consistent dough, with which you will form a ball. Leave it in the bowl and cover with plastic wrap; Put it back to rise in the oven off only with the light on, until the dough has doubled its volume (about 2-3 hours): you will need a temperature between 26-30 °C. Meanwhile, prepare the ingredients for the filling. In a bowl pour the tomato puree and season with salt, extra virgin olive oil and basil leaves, chopped with your hands. Cut the mozzarella into cubes and put it to drain in a colander, it is important that it is dry, otherwise during cooking it will lose liquids moistening the dough. After the leavening time, resume the dough that will have doubled its volume, transfer it to a lightly floured pastry board and roll out with a rolling pin until you get a sheet with a slightly oval shape measuring 38x34 cm. Sprinkle the tomato sauce on the dough, taking care to leave a couple of centimeters from the edge. Cover with diced mozzarella, fresh basil leaves; Finally, lay the slices of cooked prosciutto. Brush the edges left free with oil to make the roll adhere well when you go to close it. Then close the edges inwards so that they fall on part of the filling, to prevent the filling from spilling during cooking. At this point roll the dough from the longest side, seal the ends well and transfer the roll to a baking tray lined with baking paper. Brush the surface with olive oil and bake in a preheated static oven at 180 °C for about 40 minutes (if you use the ventilated oven cook the roll at 160 °C for about 30 minutes). Take your stuffed pizza roll out of the oven and let it cool for at least 10 minutes before cutting it into slices!
PRESERVATIONYou can keep your pizza roll stuffed for 1 day in the refrigerator and heat it when serving. Alternatively, if you have used all fresh ingredients, you can take it halfway through cooking and freeze it, so as to complete the baking in the oven as needed.
ADVICEIf you prefer you can prepare the dough the night before and leave it in the refrigerator overnight. The next day it will be enough to leave it a couple of hours at room temperature before spreading it. Try filling your pizza roll with different cold cuts, or grilled vegetables!
I present to you my stuffed Pizza Roll; stringy and super tasty... Ideal for a nice appetizer. Today I prepare a very tasty recipe, STUFFED PIZZA ROLL, a delicious recipe with pizza dough, you can also serve it as an appetizer with a delicious filling. The pizza adored by adults and children is a dish that knows no seasons and that is made in many variations. The recipe that I propose today is inspired by a typical rustic pizza the Stromboli pizza a way to enjoy all the goodness of pizza but in a different format!
This stuffed pizza roll is a really quick recipe to make, the classic dinner saving recipe. Nothing to leaven. Everything ready in the refrigerator. It is convenient to have pasta ready to use when you arrive home at the last moment. The longest thing is baking in the oven, but while the pizza roll cooks you can do something else, right?
A vortex of taste made with the pizza dough that wraps a tasty and stringy filling, giving shape to an appetizing roll reminiscent of the traditional Ragusan scaccia. In Ragusa and surroundings, a wonderful place, rich of history, Baroque buildings, landscapes and a mouthwatering gastronomy. And one of the most typical things of this area is the Scaccia Ragusana, which is also one the most popular street food there. Once cooked, the crunchy shell contrasts with the soft filling made with tomato, mozzarella and prosciutto. This preparation is also very versatile, excellent to enjoy both cold and hot! It is ideal for a picnic, for a trip out of town, but also for an informal dinner with friends. Once baked, just let it cool down a few minutes before cutting it, in order to get tasty pizza swivels that will be a perfect finger food! If you are also looking for a tasty alternative to the classic pizza Margherita what are you waiting for? You can try the stuffed pizza roll and maybe start a diet!
INGREDIENTS
Water (at room temperature) 155 g
Flour 250 g
Extra virgin olive oil 10 g
Brewer's yeast 2 g
Salt up 5 g
Malt 5 g
FOR THE FILLING
Tomato puree 150 g
Basil 10 g
Mozzarella 150 g
Cooked prosciutto (thinly sliced) 100 g
FOR BRUSHING
Extra virgin olive oil 10 g
PREPARATION
To make the stuffed pizza roll start preparing the basic dough: pour the water at room temperature into a bowl, add salt and stir with a spoon to dissolve it, then pour the extra virgin olive oil and stir the emulsion again. In another large bowl, sift the flour. Then, always in the same bowl also add the dehydrated brewer's yeast, malt, and about half of the mixture of water, salt and oil. Start kneading with your hands or a fork. Keep a little flour and the remaining emulsion close to you, which you will integrate into the dough little by little, until you reach the desired consistency, which must be soft and elastic (depending on the flour used, you may need a little more or less water). Continue to knead on a surface until you get a smooth and soft but consistent dough, with which you will form a ball. Leave it in the bowl and cover with plastic wrap; Put it back to rise in the oven off only with the light on, until the dough has doubled its volume (about 2-3 hours): you will need a temperature between 26-30 °C. Meanwhile, prepare the ingredients for the filling. In a bowl pour the tomato puree and season with salt, extra virgin olive oil and basil leaves, chopped with your hands. Cut the mozzarella into cubes and put it to drain in a colander, it is important that it is dry, otherwise during cooking it will lose liquids moistening the dough. After the leavening time, resume the dough that will have doubled its volume, transfer it to a lightly floured pastry board and roll out with a rolling pin until you get a sheet with a slightly oval shape measuring 38x34 cm. Sprinkle the tomato sauce on the dough, taking care to leave a couple of centimeters from the edge. Cover with diced mozzarella, fresh basil leaves; Finally, lay the slices of cooked prosciutto. Brush the edges left free with oil to make the roll adhere well when you go to close it. Then close the edges inwards so that they fall on part of the filling, to prevent the filling from spilling during cooking. At this point roll the dough from the longest side, seal the ends well and transfer the roll to a baking tray lined with baking paper. Brush the surface with olive oil and bake in a preheated static oven at 180 °C for about 40 minutes (if you use the ventilated oven cook the roll at 160 °C for about 30 minutes). Take your stuffed pizza roll out of the oven and let it cool for at least 10 minutes before cutting it into slices!
PRESERVATION
You can keep your pizza roll stuffed for 1 day in the refrigerator and heat it when serving. Alternatively, if you have used all fresh ingredients, you can take it halfway through cooking and freeze it, so as to complete the baking in the oven as needed.
ADVICE
If you prefer you can prepare the dough the night before and leave it in the refrigerator overnight. The next day it will be enough to leave it a couple of hours at room temperature before spreading it. Try filling your pizza roll with different cold cuts, or grilled vegetables!
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