These delicious Florentine Pizza Rolls are the perfect appetizer and on-the-go snack
Pizza lovers will absolutely love these delicious and fluffy florentine pizza rolls. Filled with thick fresh tomatoes, basil pesto, spinach, and grated mozzarella with extra cheese on top for the ultimate cheesy finish. Bake these rolls in the Le Creuset Signature Roaster and enjoy fluffy rolls with a delightful crunch outside. The cast iron retains heat and distributes it evenly for perfectly baked results. We also love the versatility of the roaster as you can bake the rolls and serve straight from the oven to table.
These tear and share pizza rolls are a great accompaniment to soups and light meals, or if there are leftovers (we doubt it!) you can divide them into smaller portions and freeze it within a Stasher bag or reusable food container. Easily defrost it for a quick lunch or grab it as a snack on-the-go.Ingredients:
Dough:
- Approx. 400ml warm water
- 1 tablespoon dried active yeast
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 700g strong plain flour + extra for rolling
- 2 teaspoons salt
Filling:
- 5 - 6 tablespoons tomato puree
- 5 tablespoons fresh chilled or jarred ready-made basil pesto
- 300g washed baby spinach leaves – wilted
- 150g mozzarella cheese - drained and coarsely grated
- 150g mature cheddar cheese - coarsely grated
- Black pepper
- 2 - 3 tablespoons coarse semolina or polenta - for dusting
- Butter for greasing
Method:
- Measure 200ml of hot but not boiling water from the kettle into a heatproof jug and top up to 400ml with cold water. Stir in the dried yeast with the sugar and leave for 5 minutes for the yeast to activate then stir in the olive oil. The yeast is ready when the top has developed thick foam.
- Sieve the flour into a large warm mixing bowl and stir in the salt. Make a well in the centre and pour in the warm yeasty liquid.
- Work the mixture together using a large spatula or your hands until it leaves the sides of the bowl and forms dough. The dough should be slightly wet, but not sticky - if it seems a little dry add a little more water.
- Turn the dough out onto a lightly floured work surface; knead for 5 - 6 minutes until it has become smooth and elastic. Return the dough to the bowl, cover with some oiled cling film. Set to rise in a warm place until doubled in size. This will take around 40 - 60 minutes depending on the warmth of the rising place.
- Turn the risen dough out onto a freshly floured work surface. Knock out the air created during the first rising by kneading 3 - 4 times.
- Roll out the dough, using a little more flour to stop the dough from sticking, into a rectangle 48 cm x 25 cm. Spread the surface with the tomato paste followed by the pesto, leaving a 2cm gap along both long sides of the dough. Scatter over the wilted spinach leaves, followed the grated mozzarella and ¾ of the grated cheddar cheese.
- Grease the roasting pan with butter and dust the surface with 2 - 3 tablespoons of the semolina or polenta. Place the dough rolls cut side up into the roaster, forming 4 rows of 3 rolls each, leaving an equal amount of space around each one. Cover the roaster with a sheet of lightly oiled clingfilm. Leave to rise in a warm place for 30 - 40 minutes or until doubled in size. To aid the rising process, warm the roaster first by placing it into a low heat oven for a few minutes.
- Preheat the oven 15 minutes before the end of the second rising to 200°C / Fan 180°C / 400°F / Gas Mark 6.
- Remove the clingfilm from the rolls, sprinkle over the remaining grated cheese, and place the roaster on a central rack in the oven. Bake for 35 - 40 minutes.
Tips:
- To wilt the washed spinach, place the leaves into a large saucepan with a very small amount of water. Put on the lid and steam over low heat for a few minutes. Alternatively, place the washed spinach into a glass bowl cover with cling film and microwave for 1 - 2 minutes. The leaves need to lose their volume but avoid cooking it through. Drain any liquid from the spinach and discard it.
- For a variation add some chopped cooked bacon or ham to the filling.
Next Read: How to Select the Perfect Roasting Pan
