Pizza by me
Every time I need to whip up something quick for a group or when I have leftover pizza ingredients in the fridge, I make this recipe. It's easy to prepare, doesn't require special techniques, and if you already have flour and yeast on hand, things come together quickly. The rolls turn out fluffy, packed with cheese, and have a distinctly noticeable tomato sauce without the dough overpowering everything.
Quick Info
Total Time: about 2 hours
Preparation Time: 20 minutes (not including rising time)
Rising Time: 1 hour
Baking Time: 25 minutes
Servings: 2 trays (about 16-18 pieces, depending on the size of the rolls)
Difficulty: easy-medium
Recipe Type: snack, light dinner, picnic
Ingredients
1 kg white flour
1 teaspoon salt
50 g fresh yeast (or 15 g dry yeast)
2 tablespoons olive oil
250 ml warm water
For the sauce:
400 g tomato puree or 4 fresh tomatoes diced
2 tablespoons olive oil
1 garlic clove
Basil (optional, to taste)
For the filling:
Sliced ham (amount to preference, I use about 200 g)
Pitted black olives
Grated cheese
Grated Parmesan
Ricotta, cottage cheese, or whey cheese – 100 g
Instructions
1. For the dough, mix the flour and salt in a large bowl. Dissolve the yeast in a little warm water (from the 250 ml), then pour it over the flour. Add the remaining water and the 2 tablespoons of olive oil. Knead until you get an elastic dough. If it sticks too much to your hands, sprinkle a little more flour. Cover with a towel and let it rise in a warm place for an hour.
2. While the dough is rising, prepare the sauce. In a small pot, add 2 tablespoons of olive oil and the sliced or crushed garlic. Sauté for a few seconds, just until fragrant. Add the tomato puree or diced tomatoes. Let it simmer on low heat for 10-15 minutes, stirring occasionally, until it reduces a bit. If you like, you can add basil.
3. When the dough has doubled in size, divide it into two equal pieces. Take each piece and roll it out on a floured surface to form a thin sheet, about 1 cm thick.
4. Evenly spread half of the tomato sauce over the first sheet. Add pieces of ham, olives (sliced or not), a few small dollops of ricotta or whey cheese scattered here and there, and sprinkle with grated Parmesan and cheese. Don’t overload it, or it will be harder to roll.
5. Fold the edges of the sheet slightly to keep the filling from spilling out, then roll it up as tightly as you can, like a roulade.
6. Cut the rolled dough into pieces about 3 cm thick with a knife. Each slice should be turned with the cut side facing up and placed in a baking tray lined with parchment paper. Leave space between them – they will rise during baking and may stick together.
7. Repeat the same process with the second half of the dough and the remaining ingredients.
8. Place the trays in the preheated oven at 180°C for 25 minutes or until the rolls are nicely browned.
Why I Make This Recipe Often
You don’t have to worry about perfect shapes, and you don’t need to keep an eye on the dough. It’s filling, works well for the next day, and the ingredients can be adjusted based on what you have in the fridge. It’s perfect for when you have many guests or want a snack to take with you.
Tips and Variations
Tips
If you notice the dough isn’t rising quickly enough, place it near a heat source (without exposing it directly).
For the sauce, sauté the garlic for just a few seconds, otherwise it can become bitter.
Don’t add too much filling, as the roll may break when cutting.
Substitutions
You can use whey cheese or cottage cheese instead of ricotta.
Tomato sauce can also be made with canned tomatoes, not just fresh ones.
Ham can be replaced with any type of cooked or smoked meat (chicken breast, bacon, salami).
Variations
You can add sliced mushrooms, bell peppers, or corn.
Skip the meat and make them with just cheeses and vegetables.
For a stronger flavor, sprinkle a little oregano over the filling.
Serving Ideas
They can be served warm as a snack, for breakfast, or packed for lunch.
They also pair well with a simple salad or can be served as a main dish for dinner.
Frequently Asked Questions
Can I use dry yeast instead of fresh?
Yes. Replace 50 g of fresh yeast with about 15 g of dry yeast.
Can the baked rolls be frozen?
They can be frozen, but the texture won’t be as fluffy after thawing.
Can I make the dough a day in advance?
Yes, you can keep it in the fridge overnight, covered, but let it sit at room temperature for an hour before using.
How thin should the dough sheet be?
Ideally around 1 cm. If you make it thinner, the rolls will be crunchier and the filling may spill out during baking.
Can I use a different type of flour?
All-purpose white flour works best. Using whole wheat flour will result in denser rolls.
Nutritional Values
The values below are estimates for 1 roll (if you get 18 pieces):
Calories: approx. 160 kcal
Protein: 6 g
Carbohydrates: 23 g
Fat: 4-5 g
Values may vary depending on how much cheese and ham you use. If you add more filling, the protein and fat content will increase.
Storage and Reheating
The rolls last for 2 days at room temperature or 3-4 days in the fridge in a well-sealed container. To reheat, put them in the oven for 5 minutes or microwave for 20 seconds. I do not recommend keeping them longer, as they will dry out.
This is the version that has worked best for me without any hassle. The ingredients are basic and can be quickly adapted. If you want a hearty snack, this works every time.
Ingredients: 1 kg flour Salt (one teaspoon) Yeast (50 g) 2 tablespoons oil (olive) Warm water (250 ml) Tomato juice (400 g, or 4 tomatoes), garlic, basil, Pressed ham. Black olives. Cheese. Grated Parmesan. Ricotta or cottage cheese, curd. (100 g)
