Firebird`s Pizza Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 1 cube yeast, fresh or dry yeast
- 1 tablespoon olive oil
- 1 pinch (s) sugar
- 1 teaspoon salt
For covering:
- 4 tablespoon tomato paste
- 1 teaspoon sugar
- 3 sprigs rosemary, large
- 3 tablespoons water
- 1 slice ham, cooked, large, diced
- 5 slices salami, depending on size, cut into cubes
- 2 scoops mozzarella
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle, dissolve the dry yeast with a little lukewarm water and a pinch of sugar and let rise for 15 minutes.
- Slowly process the pre-dough with 1/4 l of lukewarm water using the dough hook of the hand mixer, working in the olive oil and salt until a dough is formed that loosens from the edge of the bowl. Cover with a towel and let rise in a warm place for 1 hour.
- Knead the dough well again on a floured work surface. Then roll it out thinly.
- Mix the tomato paste with sugar, water and chopped rosemary. Spread thinly on the dough. Sprinkle with diced ham, salami and cheese. Roll up the dough from below. Then cut into thick pieces and place them on a baking sheet lined with baking paper. Let rise again for about 10 minutes.
- Bake the pizza rolls at 200 degrees for 20 minutes.
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