Pizza Roll Ups
Pizza Roll Ups - Spicy surprise for a between-meal snack - or equally good for a packed lunch
Healthy, because
Even smarter
Nutritional values
The tomatoes score points with cell-protecting lycopene while the yeast dough contains little fat and makes these pizza roll-ups the perfect low-calorie snack!
For sweet roll-ups, puree 3.5 ounces of cored dates with 3 tablespoons of apple juice and grate 1 apple. Spread the date puree on the dough and add the grated apple.
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 7 ozs Pastry flour (type 1050; plus more for dusting)
- ½ pinch Dry yeast
- 1 tsp salt
- 3 sun-dried tomatoes (in oil)
- 3 Tbsps Tomato paste
- ½ tsp Pizza herb
- 4 ozs Cherry tomatoes
- 1 pc Parmesan
Kitchen utensils
Preparation steps
Whisk together flour, yeast, and salt in a bowl. Add 1/4 cup plus 2 tablespoons lukewarm water and knead with the dough hook of a mixer until the dough is elastic. Cover and let rise in a warm place for about 30 minutes.
Meanwhile, drain tomatoes on paper towels, then chop finely. In a small bowl, mix chopped tomatoes with tomato paste and herbs.
Rinse cherry tomatoes, drain and cut into slices.
Knead dough again and roll out on a lightly floured surface into a rectangle (about 16 x 12 inches).
Spread the tomato mixture on the dough and top with tomato slices. Grate Parmesan cheese over the tomatoes.
Starting with a long side, roll up the dough into a tight cylinder. Cut crosswise into 8 slices (about 3/4 inch).
Line a baking sheet with parchment paper and place the rolls on top. Let rise in a warm spot for 15 minutes and then bake on the middle rack of a preheated oven at 425°F until pastry is golden brown, about 15 minutes.
Comments