Recipe for pizza rolls and melon skewers

For the bread box

Hamburg (dpa / tmn) – A bread box with healthy delicacies can carry you through a whole school or work day. Regardless of the impassability, with the thought of a hearty sandwich and some fruit or sweets, you will pass everything.

Many withdraw to eat or go outside alone or with others and enjoy the break like an island of time. In the middle of summer, pizza rolls certainly have a special attraction, especially for children.

Tomato pieces steamed in olive oil with oregano, thyme, fresh basil and grated cheese, wrapped in a yeast dough that is crispy on the outside and airy on the inside. This reminds you of vacation days and perhaps upcoming trips to the south in the next vacation.

Note on the quantities: Depending on the size, the amount of dough makes 5 to 6 pizza rolls. Of course, the pizza snails don’t necessarily have to be in the bread box and you can enjoy them warm.

Ingredients for 5 to 6 snails:

For the pizza snails:

For the dough: 250 g spelled flour 630, 1/2 teaspoon salt, 150 ml milk, 12 g fresh yeast, 1 teaspoon oil, 1 teaspoon raw cane sugar

For the filling: 3 tablespoons of olive oil, 4 medium-sized vine tomatoes (that was 350 g for me), 2 handfuls of fresh basil leaves, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of olive oil, 60 g of grated young Gouda or Emmentaler (made with microbial rennet), salt, freshly ground black pepper

For the melon skewers:

Watermelon and honeydew melon depending on the number of bread boxes. For a bread box you can count on 2 skewers with 4 pieces of melon each.

See also  This is how scholarships are requested for the 2021-2022 academic year


1. For the dough, put the flour and salt in a bowl and mix well.

2. Heat the milk in a saucepan to hand warmth and add the yeast, 1 teaspoon olive oil and sugar to a mug and stir everything well until the yeast has dissolved. Let stand for 5 minutes.

3. Add the yeast-milk mixture to the flour in the dough bowl and stir well. Then knead by hand to form a smooth dumpling. If the dumpling is too dry, add some warm water. If it is too moist, add a little more flour.

4. Place the dough dumpling in the dough bowl and cover. It should rest for about 45 minutes.

5. While the dumpling is resting, we prepare the filling for the pizza rolls. To do this, cut the tomatoes into cubes.

6. Roughly chop the basil leaves. Heat olive oil in a pan, add the tomato cubes and sauté for about 3 minutes.

7. Add the chopped basil, oregano and thyme – stir everything well. Pepper, salt and sauté the mixture until everything is reduced and there is hardly any liquid left. Add another teaspoon of olive oil – stir everything well, season with salt and pepper and set aside.

8. Preheat the oven to 180 degrees circulating air.

9. Place the dough on a floured surface and knead well for a few minutes. Then roll out to an area of ​​approx. 26 x 26 cm.

10. Brush the surface of the dough with the tomato mixture from the pan. Leave a margin of approx. 2 cm. Sprinkle the grated cheese on top.

See also  Recipe for zucchini minced meat pot - Antenne Münster

11. Roll up the dough, cut into 5 to 6 pieces and place on a wire rack lined with baking paper. Slightly flatten the dough pieces from above.

12. Put the dough pieces in the oven for about 30 to 35 minutes on the middle rack until they are medium brown (see photo).

13. While the pizza rolls are in the oven, cut the melons into cubes and stick them on (halved) kebab skewers as desired.

14. Finish: Let the pizza rolls cool down, put them in suitable bread bags and put them in the bread box together with the melon skewers.

You can find more recipes at

© dpa-infocom, dpa: 210629-99-190257 / 6


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.