Airy pizza rolls

Place the flour in a bowl and form a well. Crumble in the yeast and add 4 tablespoons of lukewarm water and a pinch of sugar. Mix everything carefully with a spoon, taking some flour from the edge with you. Leave this pre-dough to rise for 15 minutes until the yeast becomes active and small bubbles appear.

After the rising time, add the remaining water, baking oil and salt. Knead everything into a homogeneous pizza dough, cover the bowl and leave to rise in a warm place for an hour.

Roll out the risen yeast dough on a floured work surface into a rectangle measuring approx. 30 x 40 cm.

Now it’s the filling’s turn. To do this, cut the salami, olives and peppers into small pieces. Spread the dough with tomato puree, season with salt, pepper and oregano to taste and spread all the ingredients for the filling evenly on top.

Then cut the dough into 10 strips and roll up. Place the pizza rolls on a baking tray lined with baking paper and bake at 200 °C top/bottom heat for 15-20 minutes.

This recipe makes 10 pizza rolls.