Thank you to everyone who joined in last month with the carrot and orange cake recipe – there were some delicious looking cakes! As there was no prize I won’t pick a winner at random this month but I’m please those of you who joined in enjoyed the recipe.
I’ve been so busy recently with cake orders and in chaos as we’re having a new bathroom fitted that I haven’t got round to writing up any recipes. Anyway, I did get some time to myself to do some baking for pleasure and these pizza rolls went down so well I had to make 2 batches in one day! So I thought I would use them as this month’s Bake It! recipe. They are great as a quick weekend lunch with some salad or veggies cut into sticks and also as a lunch box filler. Grace loves them as they make a change from sandwiches.
You can really experiment with your own filling ideas using different meats and vegetables – they’re really versatile.
For the dough
200ml tepid water
1 medium egg
25g butter, softened
250g strong white bread dough
1/4 tsp salt
1 tsp fast action dried yeast
1 tsp dried mixed herbs
For the filling
125g passata/chopped tinned tomatoes (I use chair de tomate)
125g (drained weight) mozzarella, grated
50g cheddar cheese, grated
1 medium slice ham
2 slices salami
2 slices chorizo
I always make my dough in the bread maker as I’m both lazy and often short of time! I put the wet ingredients in first followed by the dry ingredients and then let it run on the dough setting. My bread maker takes about 1 hour 30 minutes on this cycle. You will need to preheat the oven to 200°C about 10-15 minutes before baking.
If you want to make the dough my hand:
1. Sift the flour and salt into a large bowl. Add the dried yeast and dried herbs and mix together.
2. Mix together the water and egg until just combined then gradually add this to the flour along with the softened butter until it comes together to form a soft dough.
3. Turn out the dough onto a lightly floured surface and knead for approximately 8 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film and place in a warm place to rise for an hour of until it has doubled in size.
5. Gently knock back the dough to get the air out of it them roll it out on a lightly floured surface into a rectangle approximately 30cm by 25cm.
6. Spread the passata/tomatoes over the dough, leaving a small border around the edge. Be careful not to use too much tomato as it can make it go soggy!
7. Chop the meats into small squares and scatter over the tomatoes then top with the grated cheeses.
8. Starting at one of the long edges, roll up the dough like a swiss roll so the filling is sandwiched in the middle. Then chop the roll into 12 even sized pieces and place on a non-stick baking tray (you may like to line it first). You may need to use 2 baking trays as they need space to rise and spread while cooking.
9. Place the baking trays in the preheated oven and bake for around 20-25 minutes until the cheese is bubbling and the dough is golden.
10. Remove the trays from the oven and allow the rolls to cool slightly before removing them to a cooling rack.
They are especially delicious served slightly warm but if you are going to eat them cold they will keep well in an airtight container for a couple of days.
I will add a linky post on Monday 25th April for you to link up your blog posts and as always, please grab yourself a blog badge if you don’t already have one (code is in the sidebar) and add photos of your yummy baking to the Flickr group. I will then pick one baker at random on Sunday 1st May who will receive a signed copy of my book ‘The Baking Pocket Bible‘.
Happy Baking, x