Veggie-filled Pizza Rolls
(11 Feb 2019)

Veggie-filled pizza rolls

Veggie-filled Pizza Rolls

Recipe by Gabriella Sangiorgio


For the dough:
1 tsp Sugar
1 Tbsp Good quality yeast (active yeast is best)
360ml Warm water
1 Tbsp Olive oil, plus extra for brushing
1 Tbsp Honey
1 tsp Rock salt
3 1/4 Cups Wholewheat flour
1/2 Cup Polenta


For the topping:
2/3 Cup Store-bought Napoletana/ tomato pasta sauce
2 Cloves garlic, finely chopped
1 Cup Shredded mozzarella cheese
1 tsp Dried herbs (I use origanum and basil)
1/4 Cup Finely diced green or yellow peppers
1/4 Cup Finely diced zucchini
1/4 Cup Chopped mushrooms
1/4 Cup Finely sliced red onion
Fresh basil, to serve

 
1. In a large mixing bowl combine the sugar, yeast and warm water.
Stir it around and allow to sit for 5 minutes or until the yeast is foamy and dissolved.
2. Add honey, olive oil and salt and whisk for a minute, slowly.
Add 3 cups of the flour and using a spatula, mix ingredients together until dough is formed.
3. Remove dough from the bowl and knead with your hands on a lightly floured surface for 5 minutes. If the dough is too wet, add some more flour.
You are looking for an elastic and smooth consistency. The trick is to poke the dough with your finger. If it bounces back it is ready to sit and rise.
4. Roll the dough into a ball and brush with olive oil.
Place into a bowl, cover with clingfilm and put into a warm area for an hour or two or until your dough has doubled in size. If it's winter, preheat your oven to 200 degrees C, turn off the oven and open the oven door.
Place bowl into oven and leave the door ajar.
5. Take the dough and punch it to release any air and cut it into two.
6. Roll each half into a ball and place into two separate bowls and cover with clingfilm for 20 minutes. Freeze one of the balls for next time and now it's time to use your second ball for the pizza rolls.
7. Prepare a baking tray with some parchment paper.
8. On a lightly floured surface, roll out your pizza dough into a large rectangle.
Brush the top of the pizza dough with olive oil.
9. Using your fingers, make small dents on the surface of your dough to prevent air bubbles.
10. Pour some of your Napoletana tomato sauce over the dough and spread evenly. Add garlic, mozzarella cheese then chopped veggies and finally your dried herbs.
11. Carefully roll the pizza into a log shape and place onto prepared baking tray. Place into the freezer to chill for 20 minutes.
12. During this time, preheat oven to 200 degrees C.
Remove pizza from the freezer and slice into 12 rounds.
Dip one side of the slice into the polenta and place onto baking tray, polenta dipped side facing down. Repeat with the rest of the slices.
13. Sprinkle with extra cheese if desired and pop into the oven for 15-20 minutes. Remove from the oven, allow 5 minutes for resting then serve warm with fresh basil. 

 

 

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