Rolled pizza is a tasty alternative to the typical pizza and, since it can be prepared even in advance, it proves perfect for finger food appetizers, appetizers and dinners with friends. This recipe is also called Stromboli pizza in honor of the Sicilian volcano because it has a steaming filling! Follow our tips to make the most delicious condiments and to prepare it in the best way and discover the tricks for cooking rolled pizza also in its main variants: with vegetables, with meat, cone and rolled puff pizza. Everyone in the kitchen!

How to prepare the dough

Despite its American origins, rolled pizza has the typical flavors and aromas of Naples and more generally of Mediterranean cuisine, with a typical pizza dough that will then be stuffed with the most diverse ingredients before being rolled up on itself. Its preparation is quick and easy, especially if you already know how to make pizza at home. Do you need a quick reminder?

Pour 300 ml of water, 5 g of crumbled beer yeast and 500 g of type 0 flour into the bowl with a hook hook gradually, then begin to knead. When the mixture starts to uniform and takes on the soft and sticky consistency of a batter, add 10 g of salt, a pinch of granulated sugar and 20 ml of extra virgin olive oil, then continue to work with the mixer for 2-3 minutes, until a smooth and homogeneous mixture is formed. At this point, leave the mixture to rest for 15 minutes, covered with a damp cloth, and then work it again for 1 minute. Repeat this operation again, with another 15 minutes of rest and one last quick turn in the mixer, then transfer the dough to a large container, cover it with its lid, with plastic wrap or with a damp cloth and place it in a warm place, letting it rest and rise for at least 1 hour, if it is summer, and maximum 2 hours, if it is winter, or at least until it has doubled in volume. After the time required for the leavening, transfer the pizza dough to a lightly floured work surface and spread it finely with a rolling pin giving it the shape of a rectangle.

Are you looking for some more advice to leave nothing to chance? If you want to replace beer yeast with sourdough, remember to add it in a 1: 5 proportion to the flour, so for 500 g of flour you will have to add 100 g of sourdough. Let the dough rise to the ideal temperature of 28 °, but if it really is not possible, just do not drop below 25 ° and place the container with the pizza dough in a place away from possible temperature changes. Try to add salt to the dough away from the yeast to avoid the risk of burning it compromising the success of the recipe. And now start thinking about the filling!

How to prepare rolled pizza

After spreading the dough with a rolling pin on the pastry board, cover the surface with the ingredients chosen for the filling: always start from the tomato sauce, unless you want to prepare a white pizza , and continue adding the selected cheese or cheeses, the vegetables, salami, eggs, dried fruit and the rest, then seasoned with salt and freshly ground black pepper, leaving as a final touch a sprinkling of aromatic herbs or spices of your choice. Do you particularly love fish and don’t want to give it up even when it comes to pizza? Then we recommend a refined seafood pizza based on clams, mussels, octopus, octopus and squid.

When you have evenly distributed the ingredients chosen on the pizza dough, roll the dough from the longest side of the rectangle, proceeding slowly until it is shaped like a cylindrical roll. Make sure to seal the edges well and lay it gently on a baking tray lined with parchment paper; if the length of the roll exceeds that of the pan, place it in a U shape. Brush the surface of the cylinder with a drizzle of extra virgin olive oil, then put it to cook in a preheated oven at 200 ° for about 30 minutes or at least until the dough it will not appear well cooked and crunchy. When cooked, cut your stuffed rolled pizza into slices and serve hot or warm, even if it will be good even cold. The result,

Rolled pizza with vegetables

Pizza, like few other foods, has the ability to agree everyone’s tastes: just change the seasoning! Do you particularly like vegetables? Then you can think of making a vegetable pizza with courgettes, aubergines, mushrooms and peppers, obviously rolled up! Whether you prefer it with tomato and mozzarella or without any cheese or, conversely, without tomato sauce, what you can indulge in are the vegetables, mixing them as you wish. If you are preparing a buffet of appetizers in the cold season, for example, you can prefer cooked vegetables such as spinach, radicchio, broccoli or, if you want a pizza with a sweeter flavor, pumpkin. If you are already immersed in the hot season, however, you can opt for raw tomatoes, for colored peppers or for pumpkin flowers, perfect together with anchovies. On the contrary we do not recommend you, as we would do even if we talked about savory pies, to choose the broad-leaved vegetables so loved and used for summer salads, such as lettuce or arugula: baking in the oven, unavoidable for the rolled up square, would compromise its natural crunchiness, which is why when you decide to use them for the seasoning of a normal pizza you will always see them added after cooking and immediately before tasting them. And then, of course, there are aromatic herbs, capable of giving your recipes truly magnificent flavors and aromas! Think of basil or oregano, for example: inevitable in a pizza rolled up with respectable vegetables! able to give your recipes truly magnificent flavors and aromas! Think of basil or oregano, for example: inevitable in a pizza rolled up with respectable vegetables! able to give your recipes truly magnificent flavors and aromas! Think of basil or oregano, for example: inevitable in a pizza rolled up with respectable vegetables!

Rolled pizza with meat

Have you ever thought that, in addition to the normal cured meats that we are used to seeing and tasting on pizza, it is possible to make a rolled one with a meat filling? If you’ve never tasted one, it’s time to fix it. You can choose to stuff it with a simple chicken cut seasoned to taste and accompanied by the cheeses and vegetables you prefer, or you can create a very special preparation capable of competing with the best unique dishes or main courses of Italian gastronomy. Like? Let yourself be inspired by the recipe for the delicious meat pizza, transforming the filling of your rolled pizza into a sort of meatloaf. Then prepare the dough by mixing in a bowl 500 g of minced meat chosen from chicken, beef and veal, 2 eggs at room temperature, 50 g of grated Parmesan cheese, 4 slices of soft bread soaked in milk and squeezed, a pinch of salt and pepper and a sprinkle of nutmeg. Mix the mixture well, spread it on the pizza dough, then roll it up, brush the surface with a drizzle of extra virgin olive oil and cook in a preheated oven at 200 ° for about 30 minutes. Enjoy your meal!

The puffed pizza rolled up

You arrived home late and didn’t have time to prepare the pizza dough but still want to propose it for dinner? Or maybe you noticed you don’t have any yeast? No problem, just have a rectangular puff pastry roll at home and you can create a tasty rolled puff pastry. How? Try to revisit the delicious recipe of a puff pastry pizza and you will realize how easy it is to make it. All you have to do is spread the rectangular puff pastry roll on a lightly floured surface and stuff it with the ingredients you prefer before rolling it in a cylinder, brush it with extra virgin olive oil or, if you prefer, with a knob of melted butter and put it to cook in a preheated oven at 200 ° for about 10 minutes.

The cone rolled pizza

Have you ever tried eating a pizza-flavored salted ice cream cone? For some years this has been possible thanks to the new fashion finger food of the cone-rolled pizza that has now raged in many places, from gourmet restaurants to pizza-cut pizzas. Making it at home is very easy and will guarantee you an immediate success during appetizers and appetizers buffets, parties, family picnics or important events.

The easiest way to make it is to use a rectangular puff pastry roll, which you will have to spread on a lightly floured work surface and then cut in the shortest sense into 12 strips with a width of about 2 cm. At this point, take some cone molds or, if you do not have them, you can make them yourself by rolling a little parchment paper into a cone, which you will then have to fill with aluminum paper to keep the cone in shape. After this, roll each of the strips of puff pastry cut on each cone, starting from the tip and going up to the opening. Place the puff pastry cones on a baking tray lined with parchment paper and cook them at 200 ° in a preheated oven for about 10 minutes or at least until they appear slightly golden. Meantime, in a bowl mix 150 g of tomato sauce with a drizzle of extra virgin olive oil, a pinch of salt and black pepper and a sprinkle of oregano. Once your pizza cones are cooked, remove them from the oven and their paper wrapping by exerting light pressure on the mouth of the mold and then fill them as you wish, for example with a few pieces of mozzarella, 1 teaspoon of the prepared tomato or sauce which you prefer, and a few slices of frankfurters, then continue with mozzarella and tomato and so on: layering the filling alternating the ingredients will ensure that the pizza cones are well filled in their entirety. Once the filling is complete, bake the cones again for 5 minutes, the time necessary for the mozzarella or any other chosen cheese to melt, becoming racy. The game is done: your cone-rolled pizza is ready to be served and tasted, so good and hearty that it can even replace a first course for a fast and delicious lunch without rivals!

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Roger Walker

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