May 11, 2014

Spicy Salami, Olive and Red Pesto Pizza Rolls


I have written this blog post from home in Ireland. It will be a year before I sit in this house. By the time you read this I will be New York. I've moved here with two friends for a year. My life is going in a completely new direction. It's all very very exciting. 

I will still be blogging and I will be sharing lots of New York inspired recipes with you over the next year! I may fall behind a week or two in the beginning of my move but I will be back blogging weekly as fast as I can!

Right now my life is going in the direction of these pizza rolls. 


I've moved to New York, a place known for its pizza and I'm sharing a pizza inspired recipe with you. That's adorable.....You're adorable. These pizza rolls are adorable. Well, they're more than adorable, they're like bad ass adorable. Bad-orable? 
They begin with a simple pizza dough that is rolled out flat and topped with a delicious selection of toppings. I went with red pesto, a spicy Italian salami called ventricina, black kalamata olives and buffalo mozzarella. 


Three to four toppings should be plenty. If you over do it on the topping front you may have difficulty rolling the dough to form the rolls and it may interfere with the cooking of the pizza rolls. You can always split the dough in half or double the recipe and make two flavours...I don't think anyone would have a problem with two flavours are pizza rolls to choose from. 

Ooohhh...I should make a sweet version of these. Omg...TBC. 

Enjoy,

Holly, x


Ingredients for pizza rolls: 310g plain flour, 7g sachet fast action dried yeast, 2 teaspoon sugar, 1 teaspoon salt, 3 tablespoons olive oil, 175-200ml very warm water, 3 tablespoons red pesto, 250g buffalo mozzarella, 75g pitted black kalamata olives, 15-20 slices spicy ventricina salami.

You can be as creative with the filling for these pizza rolls as like. Change up the red pesto for green pesto. Don't like olives? Swap them for roasted red pepper or thinly sliced red onion. What ever you put on top of your pizza can also be rolled into these pizza rolls.  



Begin with the pizza dough by placing the plain flour, yeast, salt, sugar and olive oil in a large bowl and mixing with a fork.


Make a well in the centre and stir in 3/4 of the very warm water until the dough comes together. 


Add a little more water if needed-the dough should be slightly sticky. 


Turn the dough out onto a lightly floured work surface and work with the heal of your hand for roughly 4-6 minutes until you have a smooth, elastic dough. 

Place the dough in a large, lightly oiled bowl and cover with cling film. Set aside to a warm, draft free place and allow to rise and almost double in size for 30-40 minutes. 


After the dough has risen, it's time to form the pizza rolls. Gather your filling ingredients. 


Using a rolling pin, roll the dough to a 1/2 inch rectangle shape, about 12 inches across and 9 inches down. Spread the dough with the red pesto, leaving a 3/4 inch border all the way around. Tear over small pieces of the pitted kalamata olives and buffalo mozzarella.


Lay the spicy salami on top....


Tightly roll from left to right to create a tight sausage shape. Make sure the seal is on the bottom. 


Tuck under the edges and slice into 8 even pieces.


Carefully transfer the pizza rolls, cut side up, to a greased and floured muffin tin. Bake in a preheated of 240C oven for 15-17 minutes until bubbly, golden and DELICIOUS LOOKING.


Remove from the oven and allow to cool for 5-10 minutes before removing from the tray and serving with a fresh green salad. 

Recipe, makes 8 rolls. Adapted from Joy the Baker

310g Plain Flour
7g Sachet Fast Action Dried Yeast
2 Teaspoon Sugar
1 Teaspoon Salt
3 Tablespoons Olive Oil
175-200ml Very Warm Water
3 Tablespoons Red Pesto
250g Buffalo Mozzarella
75g Pitted Black Kalamata Olive, optional
15-20 Slices Spicy Ventricina Salami, or any salami/pepperoni you like

Preheat the oven to 240C and set a tray in the upper half of the oven.
Grease and flour 8 holes of a regular muffin tin. 
In a bowl and using a fork, combine the flour, salt, sugar, fast action dried and olive oil. 
Pour in 3/4 of the very warm water and stir until the dough comes together-add a little more water if needed. The dough should be a little sticky.
Keep stirring until the dough comes together-about 1 minutes.
Turn out onto a floured work surface and knead for 4 minutes, until you have a soft, smooth dough.

Place the dough in a large, lightly oiled bowl and cover with cling film.
Set aside to a warm, draft free place and allow to rise and almost double in size for 30-40 minutes. 

Remove the dough from the bowl and place on a lightly floured work surface. 
Using a rolling pin, roll the dough to a 1/2 inch rectangle shape, about 12 inches across and 9 inches down. 
Spread the dough with the red pesto, leaving a 3/4 inch border all the way around.
Tear over small pieces of the pitted kalamata olives and buffalo mozzarella.
Lay the spicy salami on top.
Tightly roll from left to right making sure the seal is on the bottom.
Tuck under the edges and slice into 8 even pieces.
Carefully transfer to the prepared muffin tin, cut side up and bake in the preheated oven for 15-17 minutes.
Remove from the oven and allow to cool for 5-10 minutes before removing from the tray and serving with a fresh green salad. 

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