I could have easily skipped last month's Home Baker's Challenge and I was actually planning to. When the host of the month, Gayathri, published her challenge of bread rolls, though it excited me, I was really not sure whether I would be able to accommodate it due to my travel schedules, so I just lazily glanced through the file. That is when the recipe of the Pizza Rolls caught my attention. They didn't seem to be much of a work, and I was sure that the kids would love it, especially because of the pizza flavor. During one of the Iftars, I went ahead with making them. Believe me, from start to finish, it hardly took 40 minutes once all the ingredients were kept ready. When the oven was being preheated (I normally preheat the oven for 20 minutes - a tip I got from Jehanne and have been following very faithfully ever since my Pound Cake turned out to be well baked from my dicy oven!), I went ahead with the remaining procedures and finished just in time the rolls were to be pushed into the oven. The pizza base was inspired from here, and I was mighty pleased with the softness of the rolls. Without more talk, going on to the recipe...
Ingredients:
For the dough:
1 cup all purpose flour
1/2 cup wholewheat flour
1 tsp baking powder
A pinch salt
3/4 cup yogurt (refer notes)
Pizza Rolls
Serves 4
Ingredients:
For the dough:
1 cup all purpose flour
1/2 cup wholewheat flour
1 tsp baking powder
A pinch salt
3/4 cup yogurt (refer notes)
For filling:
2 tbsp tomato paste
Oregano as required
2 tbsp sliced black olives
1/2 cup chicken luncheon meat, thinly sliced
Mozarella cheese, as required
Method:
Preheat the oven at 200 degrees. Grease a baking pan with olive oil.
Combine the flours, salt and baking powder and whisk. Add the yogurt little by little and bring together the dough till sufficiently wet. Knead into a non-sticky elastic dough. Divide into two equal portions.
Spread out each portion on a well floured surface into square shape. Spread a tablespoon of tomato paste. Sprinkle oregano on it. Spread out half the luncheon meat, olives and mozarella cheese on it. Roll tightly. Cut into four peices and arrange on the greased pan. Repeat the same for the other portion of the dough.
Bake for 15 minutes. Allow to cool for 10 minutes. Serve warm.
Notes:
1. You may not need 3/4 cup yogurt for the dough - depending upon how watery your yogurt is. Add 1/2 cup first and see if it is pulling the dough together, if not, add a little more. However, if the dough gets messy, add extra flour.
2. I divided the dough into two parts for the ease of handling. You can do it all together and cut into 8 pieces.
3. What you use in the rolls is totally upto you! You can play with the variety as you like it...
2 tbsp tomato paste
Oregano as required
2 tbsp sliced black olives
1/2 cup chicken luncheon meat, thinly sliced
Mozarella cheese, as required
Method:
Preheat the oven at 200 degrees. Grease a baking pan with olive oil.
Combine the flours, salt and baking powder and whisk. Add the yogurt little by little and bring together the dough till sufficiently wet. Knead into a non-sticky elastic dough. Divide into two equal portions.
Spread out each portion on a well floured surface into square shape. Spread a tablespoon of tomato paste. Sprinkle oregano on it. Spread out half the luncheon meat, olives and mozarella cheese on it. Roll tightly. Cut into four peices and arrange on the greased pan. Repeat the same for the other portion of the dough.
Bake for 15 minutes. Allow to cool for 10 minutes. Serve warm.
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| Cheesy delight in every bite... |
Notes:
1. You may not need 3/4 cup yogurt for the dough - depending upon how watery your yogurt is. Add 1/2 cup first and see if it is pulling the dough together, if not, add a little more. However, if the dough gets messy, add extra flour.
2. I divided the dough into two parts for the ease of handling. You can do it all together and cut into 8 pieces.
3. What you use in the rolls is totally upto you! You can play with the variety as you like it...
