Pepperoni pizza rolls
You can speed things up by using ready-made pizza dough and sauce. The recipe is also easy to adapt for different diets; replace the pepperoni with veg or swap the mozzarella for a vegan alternative.
MAKES 8 PREP 30 mins plus at least 2 hrs 30 mins proving COOK 35 mins EASY
450g strong white bread lour,
plus extra for dusting 5g fast-action dried yeast
2 tsp olive oil, plus extra for proving 1 tbsp ine polenta or cornmeal 175g pizza sauce
100g grated mozzarella
75g pepperoni small bunch of basil, chopped
Put the flour and yeast in a large bowl. Add 1 tsp sugar and 11/2 tsp salt, and mix to combine. Add 300ml tepid water and 2 tsp of the oil, and mix with your hands or the dough hook attachment of a stand mixer until a dough forms. If making by hand, tip the dough onto a work surface and knead for 10 mins until the dough feels smooth and elastic, or knead using the mixer for 5 mins.
Clean and lightly oil the bowl, tip in the dough and leave to prove in a warm place for 2 hrs, or until roughly doubled in size. You can also put it in the fridge overnight – just bring it up to room temperature before shaping.
Loosely line a 22cm cake tin or ovenproof frying pan with a disc of baking parchment and sprinkle 1 tsp of the polenta over the base. Scatter the remaining polenta over a work surface along with some flour (add more if it begins to stick) and tip the dough on top. Roll and stretch the dough into a rectangle, about 35 x 45cm. Spread the pizza sauce on top, then scatter over the cheese, pepperoni and basil. From the longer side, tightly roll up the dough to make a sausage shape. Use a sharp knife to cut it into eight pieces, and arrange cut-side up in the tin or pan. Cover loosely and leave to prove for another 30 mins until the rolls look light and puy.
Heat the oven to 200C/180C fan/ gas 6. Bake the rolls for 30-35 mins until golden brown and the cheese is oozing. Cool for 5 mins before serving. Best eaten within 24 hrs.
PER SERVING 319 kcals • fat 9g • saturates 4g • carbs 46g • sugars 2g • ibre 2g • protein 12g • salt 1.7g