Delicious, aromatic and fluffy pizza rolls with pesto and mushrooms. Vegan, lactose-free and hearty filled. Perfect together with a fresh salad for a lunch or dinner.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Walking time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Servings 8Servings
Calories 166kcal
Ingredients
FOR THE DOUGH:
190mlLukewarm water
½Piece Fresh yeastalternatively half a package of dry yeast
FOR THE DOUGHput lukewarm water, yeast, sugar, salt in a bowl and stir with a whisk or with your hands until the yeast has dissolved. Add 4 tablespoons of flour and mix with your hands until a loose dough forms. Add remaining flour and continue to stir and knead until a smooth dough is formed. Cover and let rise a warm (not hot!) Place without drafts for an hour.
190 ml Lukewarm water, ½ Piece Fresh yeast, ½ tbspn Raw cane sugar, 1 tbspn Salt, 240 g Spelt flour
NOTE: Yeast bacteria do not like it too hot or too cold. Always choose a medium, warm temperature.
While the yeast dough is rising, add the FILLINGmanufacture. Heat the pan, pour in the oil. Sauté onion and garlic, add mushroom mixture and deglaze with a sip of water. Put the lid on and steam for 10 minutes. Then deglaze with tamari and simmer until the liquid has evaporated.
15 ml Frying oil, 1 Piece red onion, 2 Piece Garlic cloves, ½ Cup Mixed mushrooms, 30 ml Tamari
After the rising time, transfer the dough to a floured work surface and knead well again with your hands. The dough should have a smooth, firm consistency. Put on a base with which you can roll up the dough afterwards. I used a permanent baking mat, but sustainable foil or a clean kitchen towel will also work.
Now preheat oven to 200 degrees convection or pizza level.
Dough square on the floured!!! Roll out the dough, spread with pesto. Spread mushroom and onion mixture on top and roll up starting with one of the short seams.
45 g Pesto
Using a dough scraper, knife or thread, cut off rolls about 3-4 cm wide and place them in the prepared baking pan with one cut edge facing up.
Place in the oven and bake for 20 minutes, until the rolls are really nice and crispy browned on the surface.
Remove from oven, let cool briefly, portion and enjoy with desired toppings.
Olive oil, Fresh basil, Vegener parmesan
Alternatively, snack directly from the baking pan.
Best fresh. Keeps up to 2 days airtight in the refrigerator or 1 month in the freezer.