Пицароли1 1024x684 Pizzarollis



250 g flour
1 teaspoon salt
1 teaspoon dried oregano
½ package baking powder
½ teaspoon baking soda
½ cup sheep yogurt
3 tablespoons olive oil
1 egg
1/3 cup warm water

100 g smoked buffalo cheese (feta-type)
40 g parmesan cheese
3 tablespoons chopped hazelnuts
3 tablespoons parsley
3 spring onions
5 sundried tomatoes
6 pitted black olives
Olive oil
Pepper and dried oregano


In a bowl, mix the dry ingredients for the dough. Make a well and pour in the warm water, yogurt (already foaming because of the baking soda stirred in), olive oil, beaten eggs. Stir well and make a smooth and soft dough.

Soak the dried tomatoes in boiling water. Slice the green onions and sauté in a little olive oil. In another bowl, crumble the buffalo cheese. Add the sundried tomatoes and olives (finely chopped), the grated parmesan cheese, the hazelnuts, onions and spices. Mix well.

Roll out the dough in a thin sheet (as if making pizza) on a piece of parchment paper. Cut a rectangle. Spread the filling over evenly. Gently press into the dough. Roll up like a sausage with the parchment paper. Place in the freezer for 30-40 minutes, turning the dough every 10 minutes to cool it evenly.

Cut the pizza roll into 1-cm thick slices. Tip these pizzarollis on a baking dish covered with parchment paper. Bake at 190°C. Bake until golden brown (about 20 minutes). Serve warm.

Пицароли 21 1024x684 Pizzarollis

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