We had a handful of vegetables in the fridge about to go over to the side of evil and a bottle of pasata with next to nothing left in it, so I figured, time to make a sauce. Next issue, what to do with it?
Pizza is what sprung to mind, and I thought making it in the form of a roll would keep it lunchbox friendly and easy to eat.
I have a basic dough recipe I use for most things, milk and flour, and those two ingredients have been successful as bread in the past, so I thought I’d try it as rolls. And they worked. They rose beautifully in the oven and came out soft and fluffy. All your looking for in a roll, really. Throw in pizza ingredients and you have yourself a rather tasty little meal.
Demi took one to school, the boys had them for lunch and Peter polished the remainders off. A success in the kitchen!
Vegetable Loaded Wholemeal Pizza Rolls
For the dough
1 cup of wholemeal self raising flour
1 cup of wholemeal plain flour
3/4 of a cup of full cream milk
Tsp of salt
For the sauce *see notes
1 red capsicum, de-seeded
1 cup of baby spinach
1/2 a cup of tomato pasata
1/2 a cup of water
For the filling **see notes
4 slices of deli ham, I used Don Light Ham
3/4 of a cup of grated tasty cheese
1/4 of a cup of kalamata olives
For the topping
1/4 of a cup of the above listed sauce
1/4 of a cup of shredded mozzarella cheese
Makes 6 rolls
1. Preheat the oven to 200°c.
2. Using the dough hook attachment on your electric mixer add the flour, milk and salt, mixing until a dough ball comes together. Using the mixer will take about two minutes, by hand closer to ten.
3. Roughly chop the capsicum, carrot and spinach then add them into a steamer for about ten minutes, or until they are tender.
4. Add all the now softened vegetables into either a bamix or blender, adding the pasata and water. Whizz it all up until a thick sauce forms.
5. Roll out your dough and add the tasty cheese, ham and olives over the top like you would a normal pizza, then kneed it until a ball re-forms. Form a well in the centre and spoon in about 1/4 of a cup of sauce. More flour may be needed. Re-kneed.
6. Roll the dough out into a log and slice 6 even pieces out of it. Then turn them into balls and flatten them slightly, forming your roll shape.
7. Bake for 15 minutes, then remove them from the oven to add the additional sauce and cheese.
8. Place back into the oven for another 10 minutes or until the cheese has melted and the bottom is cooked.
9. Cool on a wire rack, serve warm.
I know it reads as if it’s a lot of steps, and while there is a bit of kneeding involved it’s all easy, light work. And the results are so worth it. Give them a go and see for yourself.
*This makes about two cups of sauce, the leftovers will keep if you store them in a glass jar, refrigerated, for one week.
**While I personally wouldn’t compromise on adding the cheese, you can of course mix up the filling of the rolls. Be as creative as you like!
Nutrition facts based on one pizza roll with the filling that I used.