Summary

Ingredients

For the dough:

• 300 grams flour
• 150 ml water, lukewarm
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 pinch (s) sugar
• 20 g yeast, fresh

For the filling:

• 150 g cooked ham, thinly sliced
• 200 g Gouda, thinly sliced

For painting:

• 2 tablespoon olive oil
• Salt and pepper, freshly ground, a pinch each
• 1 teaspoon basil, rubbed
• 1 teaspoon marjoram, rubbed
• 1 teaspoon oregano, grated
• possibly parmesan

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Instructions

1. The recipe is enough for approx. 30 small rolls.
2. Mix the flour with salt and sugar. Crumble the yeast in the lukewarm water and stir. Then add the water to the flour, add the 2 tablespoons of olive oil and knead everything into a smooth dough (best done by hand or with the bread maker). Cover the dough and let rise in a warm place for about 30 minutes.
3. Then roll the dough into a sausage tin (approx. 4 - 5 cm thick), cut off 2 - 3 cm thick slices and roll them out each time. Place a strip of ham and cheese on top (you don`t need a whole slice). Roll up the dough pieces, press the ends and seal tightly so that the cheese does not leak during baking.
4. Mix 2 - 3 tablespoons of olive oil with salt, pepper, basil, oregano and marjoram well. Then apply the mixture to the top of the rolls with a brush so that the herbs are nicely distributed (fresh ones are not suitable, they would burn).
5. Bake at 250 ° C for 10 - 15 minutes, depending on the degree of browning required.
6. Small unfilled pizza rolls don`t take that long and taste even better if you sprinkle them with a little parmesan.