Pizza roly polys
- Roly poly
- 1 tablespoon yeast
- 1 teaspoon sugar
- 1 cup tepid water
- 1 cup plain flourall purpose flourX
- 2 cups wholemeal flour
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1½ cups grated mozzarella cheese
- 1 tablespoon rice bran oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and finely sliced
- 1 carrot, peeled and diced
- 1 red capsicum, seeds removed and roughly chopped
- 1 courgette, sliced
- 1 cup button mushrooms, sliced
- ½ cup baby spinach
- 1 cup tomato passata
- 400g can no-added salt chopped tomatoes
- 1 teaspoon dried mixed herbs
- ½ teaspoon black pepper
1 Preheat oven to 225°C and line a large oven tray with baking paper.
2 In a large bowl, place yeast, sugar and water and leave for 5 minutes or until frothy. Add flours and salt and mix using your hands until a sticky dough forms. On a floured surface, knead until dough is smooth. In a lightly oiled bowl, place dough, cover and leave in a warm place to rise for 30 minutes.
3 Heat oil in a large frying pan over medium. Add onion, garlic, carrot and capsicum and cook for 2 minutes before adding remaining vegetables. Cook until tender. Add tomato passata, chopped tomatoes, herbs and pepper. Cook for 5–10 minutes to reduce slightly. Remove from heat and leave to cool.
4 On a floured surface, place dough and punch down to deflate. Divide dough into two equal pieces and dust with flour, then roll out to two large rectangles (about 25cm x 30cm).
5 Using a ladle, spoon filling over dough, then sprinkle one cup of cheese over the top. Roll up the long edge of each piece of dough into pinwheel. Using a sharp knife, cut each log into 10 equal pieces and lay on their sides on oven tray. Sprinkle with extra cheese and place in oven. Cook for 12–15 minutes until cheese is golden and bubbling.
Make it gluten free: Use gluten-free flours and check passata is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 4g
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