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Airy pizza rolls

The tasty snails made from airy dough are filled with mozzarella, fresh olives and tasty pieces of salami. Ideal as finger food or as a snack.


130 min.

Dough ingredients
400 g Wheat flour type 550
15 g Yeast, fresh
240 ml Water
1 Pinch Sugar
Filling ingredients
60 g Salami
50 g Olives
25 g Pepperoni, mild
80 g Mozzarella, grated
100 g Tomatoes, strained
Dried oregano
Byodo premium sea salt, fine-grained

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.


Our tip!

If you would like a typical olive flavor in the batter, you can also use Byodo Roast Olive Mediterranean instead of the baking oil. The oil is specially formulated for high temperatures and tastes deliciously of olive.

Recipe properties Baking with oilBreakfast & BrunchmediumPicnic

Prepared with the following Byodo products

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