|Ham & Cheese Pizza Scrolls|
Serves: Approximately 15 scrolls
Food Critic Rating: These received a big thumbs up from Miss 1 1/2 who inhaled two for lunch. Miss 5 ate hers, but said she would have preferred a vegemite sandwich. Crazy kid. The Chef was impressed.
100g whole wheat grain
250g bakers flour
180g warm water
1 sachet of dried yeast (7g)
Pinch of salt
1 teaspoon sugar
1 teaspoon oil (I use rice bran oil, but any would do)
1/2 tub of tomato paste (or to taste)
100g ham, shredded (or to taste)
1 cup grated cheddar cheese (or to taste)
Mill whole wheat grain for 1 minute on speed 9.Add bakers flour, yeast, sugar and salt. Mix together for 5 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 6 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I use a Bosco Baking mat - it's fantastic, slightly larger and approximately half the price of a Thermomat.
Preheat oven to 200 degrees and roll the dough into an approximate 30cm x 30cm square.
Spread tomato paste over the dough and evenly cover with ham and cheese.
Starting at one end roll the dough up so that you have a log shape and cut into 2cm slices using your spatula.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper, sprinkle with a little extra cheese and allow to prove for a further 10 minutes.
Cook for approximately 14 minutes.
Eat - they are delicious eaten warm out of the oven!
|Roll the dough into a 30cm x 30cm square|
|Place the rolls closely together to bake|
|Cover with tomato paste, ham & cheese|