Pizza Franzbrötchen

Summary

Ingredients

• 160 g butter
• 250 ml milk
• 1 cube fresh yeast
• 500 g wheat flour type 550
• 1 tablespoon, heaped sugar, brown
• 1 teaspoon, heaped salt
• 1 tablespoon, heaped herbs, Italian, dried
• 1 egg (s), whisked

For the filling:

• 150 g pizza sauce
• 50 g salami, thinly sliced
• 0.5 ½ onion (s)
• 0.25 ¼ bell pepper (s), red
• 100 g cheese, rated (e.. Gouda)

Moreover:

• Flour for the work surface
• Possibly herbs, Italian, dried, for sprinkling the topping

Print Recipe Pin Recipe

Instructions

1. Melt the butter in a small saucepan on the stove over low heat. Remove from heat, pour in cold milk and crumble in the yeast cube. Stir until smooth.
2. Mix the flour in a bowl with sugar, salt and herbs. Make a well in the flour. Pour in the yeast milk and cover with a little flour. Let rest for 10 minutes. Add the egg and knead everything into a smooth dough.
3. Cover and let the dough rest in a warm place for 1 - 2 hours.
4. In the meantime, dice the salami slices for the topping. Finely slice the onion and bell pepper into slices or strips.
5. Roll out the dough on a floured work surface in a rectangular shape (approx. 40 cm x 60 cm). Spread thinly with the sauce, leaving an approx. 2 cm wide border free at the top. Top with onions and peppers. Then sprinkle the diced salami and 50 g cheese evenly on top. If you like, sprinkle the filling with some Italian herbs.
6. Roll up the dough tightly from the lower long side. Cut the roll diagonally into 12 pieces (the dough pieces have the shape of an isosceles trapezoid when viewed from above). Place the broad sides of the dough pieces on two baking sheets lined with baking paper. Use a wooden handle to press it into the middle of the narrow side of the roll from above, this creates the typical Franzbrötchen shape. Sprinkle the rolls with the rest of the cheese.
7. Now preheat the oven to 200 ° C top / bottom heat. Put each tray individually in the oven for approx. 18-20 minutes, until the cheese is golden yellow. Let the rolls cool on a wire rack.
8. .
9. Tip:
10. The dough can also be placed in the refrigerator overnight, covered with a damp cloth, but should then stand at room temperature for at least 1 hour before further use.
11. The rolling pin can also be cut into slices. Then it`s pizza snails.
12. The topping can be varied according to taste, but should not be too thick.

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