Pizza Rolls Recipe

• servings: 10 servings
• active time: 1 hour
• total time: 1 hour 20 minutes

Ingredients

500 g Strong white flour

7 g Fast action yeast sachet

2 tsp Salt

3 tbsp Olive oil

300 ml Tepid water

Alternatively, you can replace all of these items with 2x packs of pizza dough mix (See notes)

120 g Tomato puree

1 tsp Dried oregano

1/2 tsp Garlic granules

200 g Cheddar cheese

A handful each of fillings (Your choice)

Directions

Preheat the oven to 200℃ fan/220℃/Gas Mark 7.

Mix up your dough ingredients (or packet according to the instructions). Knead for 10 minutes by hand (or 4-5 minutes if using a machine) and then cover and leave to rise in a warm place for 45 minutes.

Stir the tomato puree together with the dried oregano, garlic granules and a pinch of salt and pepper.

Roll out the dough to form a rectangle about 30cm x 40cm.

Spread the tomato puree mix over the top then scatter over around ¾ of the cheese.

Roll up the pizza tightly, rolling the longest edge to make a Swiss roll-style shape. (If the roll isn't sticking shut, you can brush it with a little water here and there.)

Using a sharp knife, cut the roll up into about 10 whirls (about 2cm thickness each).

Lay the rolls onto a baking sheet lined with baking paper, cover them with a tea towel and allow them to rise for a further 15 minutes.

Bake for 20 minutes until golden and risen then carefully add a small pile of the remaining cheese to the top of each roll and cook for a few minutes more.

Enjoy hot or cold.

Nutrition

• Calories: 307 kcal
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Cholesterol: 20 mg
• Sodium: 602 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 11 g