Pizza Rolls! Basically, yes, rolled up pizza! I adapted a Paul Hollywood recipe for his breakfast rolls, to make them a little more cheesy and to incorporate a more flavoured tomato sauce. Yum.
I loved making this recipe, and it had the added bonus that it tasted amazing! I would honestly make these every weekend if I could; one of those fab recipes that takes half a day but if perfect for a dreary Sunday afternoon. I think the best thing about them is that you could have so many combinations, so no chance of getting bored with this one.
Pizza Rolls – Makes about ten
For the dough:
- 250g strong white flour
- 5g salt
- 10g caster sugar
- 5g instant yeast
- 15g unsalted butter, softened
- 1 beaten egg
- 125ml cool water
For the filing:
- Cherry tomatoes
- 1/3 can chopped tomatoes
- Sherry vinegar
- Olive oil
- Dried herbs
- Mushrooms, sliced
- 5 rashers of back bacon
- Cheese, grated
Firstly make the dough by adding the softened butter, egg and 3/4 of the water to the dry ingredients (Paul H advises to put the sugar and salt on the opposite side of the bowl to the yeast – any idea why anyone??). Mix with your hands and slowly add the rest of the water until all the flour is incorporated and you have a soft dough.
Coat a surface with olive oil and knead the dough for ten mins. Place in a lightly oiled bowl and leave to rise until doubled in size.
Meanwhile, roast the cherry tomatoes until they have burst and then combine in a food processor with the oil, vinegar (a splash of each), and the chopped tomatoes (mostly for juice). Fry the bacon and set aside to cool.
When you are ready with the dough, tip it onto a lightly floured surface and roll out into a rectangle. Cover with tomato sauce as you would a pizza and top with the bacon and mushrooms (on either side). Sprinkle with herbs and a good grate of cheese.
Now roll up the pizza as you would a swiss roll (it can be tough to roll the bacon!). Chop into pieces so you have Chelsea bun like pieces and put onto a lined baking tray. Place in a plastic bag and leave somewhere warm for half an hour.
Bake in a pre-heated over (Gas mark 6) for about 25 mins or until lovely and brown. Eat whilst warm!