Pizza Rolls

Mix water and yeast together in a bowl.Mix it with about 100 grams of flour and knead it, for example, with a stand mixer.Add another 100 grams of flour and knead.Add salt and more flour while kneading until the dough comes together.Optionally, take the dough out onto the table and knead it by hand.Place the dough in a bowl with a clean tea towel over it. Let it rise for about 2 hours at room temperature.Divide the dough into 6-8 balls and tighten them up. This is done by pushing the sides of the dough under the center to get a tight surface.Place the dough in a rising box with a lid or on a cutting board with a cloth over it.Place it in the fridge, and it can now rise for 4-18 hours. You just need to take the dough out of the fridge and place it on the kitchen counter 2 hours before it is used.

Mix passata (canned/chopped tomatoes) with the spices.Season with salt and pepper.It is now ready.

Roll out a dough ball into a rectangular size of about 25x45 cm.Spread a layer of tomato sauce on the dough.Place ham on top of the tomato sauce.Sprinkle the grated cheese over and optionally dried oregano (can be omitted).Roll the dough into a long sausage.Cut it into slices of about 4-5 cm and place them on a baking sheet lined with baking paper. Let the cut side be up and down.If you have a baking steel, you can bake them for 5 minutes at 300 degrees Celsius (572 degrees Fahrenheit) with fan assist. I typically make these pizza rolls from the leftovers of our pizza dinner. So the oven is hot, and I have a hot baking steel in the oven.If you do not have a baking steel, bake them for 12-15 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan assist. Preferably place the pizza rolls high up in the oven.Bon appétit.