Pizza rolls, ou pizza roulée au thon, Recette spéciale Ramadan 2021

Ingredients

• 300 ml Warm Water (lukewarm, about 35‑40°C)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Granulated Sugar (helps activate yeast)
• 2 Tbsp Milk Powder (adds tenderness and flavor)
• 1 tsp Instant Dry Yeast (bread‑making yeast)
• 1 tsp Salt (fine sea salt)
• 500 g All‑Purpose Flour (sifted)
• 1 medium Onion (finely chopped)
• 2 pieces Garlic Cloves (minced)
• 400 g Canned Crushed Tomatoes (no added salt)
• ½ tsp Black Pepper (freshly ground)
• 100 g Green Olives (pitted and sliced)
• 150 g Mozzarella Cheese (shredded)
• 1 tsp Dried Oregano (optional, for extra aroma)

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar and instant yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together sifted flour, milk powder, and salt.

   Time: PT3M

3. Form the Dough

   Make a well in the dry ingredients, pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for about 8‑10 minutes until smooth and elastic.

   Time: PT13M

4. First Rise

   Lightly oil the mixing bowl, place the dough inside, cover with a clean kitchen towel and let it double in size in a warm spot away from drafts.

   Time: PT30M

5. Prepare Tomato Sauce

   While the dough rises, heat olive oil in a saucepan over medium heat. Sauté the chopped onion and minced garlic until translucent (about 5 minutes). Add crushed tomatoes, season with salt and black pepper, and simmer gently for 10 minutes until the sauce thickens. Remove from heat and let cool.

   Time: PT15M

   Temperature: Medium

6. Prep Fillings

   Slice the green olives and grate the mozzarella cheese. Set aside in separate bowls.

   Time: PT5M

7. Shape the Dough

   Turn the risen dough onto a lightly oiled work surface. Gently press it into a rectangle about 30 cm × 40 cm, being careful not to deflate it completely.

   Time: PT5M

8. Assemble Rolls

   Spread the cooled tomato sauce evenly over the dough, sprinkle the mozzarella and then the sliced olives. Starting from the long side, roll the dough tightly into a log. Seal the seam by pinching lightly and, if needed, dab a little water on the edge.

   Time: PT7M

9. Cut and Rest

   Using a sharp knife, cut the log into 1.5 cm‑thick pieces (about 12‑15 rolls). Place the rolls on a parchment‑lined baking sheet, seam side down, and let rest for 5 minutes while the oven preheats.

   Time: PT5M

10. Bake

    Preheat the oven to 180°C. Bake the rolls for 15‑20 minutes, or until the tops are golden and the cheese is melted and bubbly.

    Time: PT20M

    Temperature: 180°C

11. Cool and Serve

    Remove the rolls from the oven, let them cool on a wire rack for 5 minutes, then serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm Water: Milk (use same volume)
• Instead of Olive Oil: Canola oil
• Instead of Granulated Sugar: Honey (use less)
• Instead of Milk Powder: Whole milk (increase liquid)
• Instead of Instant Dry Yeast: Active dry yeast (double proofing time)
• Instead of Salt: Kosher salt (same amount)
• Instead of All‑Purpose Flour: Bread flour
• Instead of Onion: Shallot
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes (blended)
• Instead of Black Pepper: White pepper
• Instead of Green Olives: Kalamata olives
• Instead of Mozzarella Cheese: Provolone or cheddar
• Instead of Dried Oregano: Italian seasoning

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Kitchen Scale
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Saucepan
• Knife
• Cutting Board
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Activate yeast until frothy
• Knead dough to a smooth, elastic texture
• First rise until dough doubles in size
• Shape dough without over‑working
• Roll tightly and seal the seam
• Bake until golden (180°C, 15‑20 min)

Chef Tips from the Video

• Using milk powder in the dough gives a softer crumb and a slightly richer flavor.
• Let the dough rest uncovered for 5 minutes after shaping to relax gluten for easier cutting.
• For extra flavor, sprinkle a little dried oregano on top before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze unbaked rolls wrapped individually for up to 1 month; bake from frozen adding 5‑7 min to baking time.

Room temperature: Not recommended beyond 2 hours as they may become soggy.

Make-Ahead Tips

• The dough can be prepared the night before and kept covered in the refrigerator; bring to room temperature before shaping.
• Tomato sauce can be made up to 2 days ahead and stored in the fridge.

Frequently Asked Questions