Pizza Roll Ups with Mushrooms and Arugula
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.
- For the dough
- 18 ounces Pastry flour
- 1 cube Yeast (approximately 1.5 ounces)
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 tablespoons olive oil
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 390°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