Pizza Roll Ups with Mushrooms and Arugula
Healthy, because
Even smarter
Nutritional values
These pizza rolls are perfect for a delicious dinner or afternoon snack.
The choice of cheese is entirely up to you. Gouda, emmental, or cheddar all go deliciously in this dish.
(Percentage of daily recommendation)
| Calorie | 83 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 18 ozs Pastry flour
- 1 cube Yeast (approximately 1.5 ounces)
- 1 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsps olive oil
- For the filling
- 16 ozs small button Mushroom
- 1 Tbsp butter
- 2 onions
- 2 Tbsps olive oil
- 1 oz chopped parsley
- dried oregano
- salt
- freshly ground peppers
- 5 grams grated Mozzarella
- 9 ozs Cherry tomatoes
- 5 ozs Arugula
Preparation steps
For the dough: Place the flour, yeast, sugar, salt and the oil in the bowl of an electric mixer. Add approximately 7 ounces of water and knead until the dough is smooth and elastic. Cover the dough with a cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
For the filling: Wipe the mushrooms clean. Heat the butter in a skillet and sauté the mushrooms until they begin to give off their liquid, about 2 minutes. Peel the onions and chop finely.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
One the dough has risen, punch it down and on a lightly floured work surface, roll to a 1/2-inch thick rectangle. Brush the dough with olive oil, leaving a 1/2-inch border all around and scatter the mushrooms in an even layer over the dough. Top with the chopped onion and the chopped parsley. Season with dried oregano, salt and pepper. Sprinkle the grated cheese on top and starting at one short end tightly roll the dough up. Press to seal.
Cut the filled dough into slices and place on a baking sheet lined with baking paper.
Bake in a preheated oven at 200 °C / 400˚F for about 25-30 minutes. Remove and serve with the arugula and cherry tomatoes. Serve hot.
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