Pizza rolls with the Thermomix® are our solution for family evenings when everyone wants something different. We roll the dough out thinly, top it in three sections, and cut off each section as we go. This gives us 24 rolls from a single dough, without having to roll it out three separate times.
The yeast dough needs 1 hour to rest. That is not optional, it is essential. After 6 minutes on kneading mode, the gluten structure is built up but not yet relaxed. If you roll it out straight away, the dough will tear and spring back. After 1 hour it rolls out thinly without you having to fight the elasticity.
Pizza Rolls with the Thermomix®
Ingredients 0 / 12 ✓
- 1/4 cube fresh yeast
- 1/2 tsp salt
- 150 g water
- 300 g flour
- 2 garlic cloves
- 60 g tomato puree
- 1 tbsp water
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tsp dried oregano
- 300 g Edam sliced
- 200 g cooked ham sliced
Instructions 0 / 8
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1
Mix the pizza dough.
Add the yeast, salt, and water to the mixing bowl and warm for 3 min / 37°C / speed 1.
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2
Add the flour, knead for 6 min / kneading mode, transfer to a bowl and leave to rise, covered, for 1 hour.
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3
Peel the garlic, place in the mixing bowl, chop for 3 sec / speed 8 and push down with the spatula.
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4
Add the tomato puree, water, olive oil, salt and oregano to the mixing bowl and mix for 5 sec / speed 4.
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5
Preheat the oven to 220°C top and bottom heat. Fan-assisted is not suitable.
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6
Roll the dough out thinly into a rectangle on a floured surface. Spread the first third lengthways with 1/3 of the tomato sauce, lay 1/3 of the cheese slices and 1/3 of the ham on top, then roll up until the filling is fully covered.
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7
Cut the dough off, divide the roll into approximately 8 pieces and place on a baking tray lined with baking paper. Repeat the whole process twice more until all the dough is used up.
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8
Bake the rolls in the lower third of the oven for approx. 15 minutes.
Tip: We find it especially good when the cheese melts out at the ends and turns crispy during baking. If you prefer to keep the cheese inside, press the ends together before baking.
You can of course make the pizza rolls vegetarian. Simply use vegetarian salami or mushrooms instead of ham.
Vegetables that release a lot of water when heated (e.g. peppers) are not suitable for this recipe, as they will make the rolls soggy.
Nutrition per serving
Rolling it thin is the key
The dough must be thin. Not pizza-thick, but thin enough that you can almost see the work surface through it. At 3 to 4 mm thick, the roll becomes too compact. The filling has no room, the dough puffs up during baking and pushes the cheese and ham out. At 2 mm thick, the dough rolls up easily, the layers stay defined and the rolls come out crispy rather than doughy.
We flour the work surface generously. Otherwise the dough sticks when rolling and tears when you try to lift it. The rectangle should be roughly 30 cm wide and 60 cm long. That way each third of the surface holds 8 rolls that will fit on a single baking tray.
The tomato sauce needs garlic
The garlic is chopped first for 3 seconds at speed 8 and pushed down with the spatula. Then the tomato puree, water, olive oil, salt and oregano go in. 5 seconds at speed 4 is enough to blend everything into a spreadable sauce. Any longer and the mixture becomes too liquid and runs off the dough when you spread it.
The olive oil makes the sauce smooth. Without oil, the tomato puree dries out during baking and turns bitter. 1 tbsp is enough to take the edge off the acidity and carry the oregano flavour.
Spread, roll, cut
We spread only the first third of the dough with the tomato sauce. Then we lay a third of the cheese slices and a third of the ham on top. Now we roll the dough up from the short side until the filling is fully covered. Then we cut the roll off with a sharp knife.
We divide this roll into 8 equal pieces. The rolls go onto a baking tray lined with baking paper. Then we repeat the whole process with the second and third portion of the dough. This gives us 24 rolls without having to roll the dough out multiple times.
Important: the roll must be wound tightly. If you roll it loosely, the rolls fall apart when you cut them. Rolled tightly, they hold together and the cheese stays mostly inside during baking.
Bake in the lower third
The rolls bake at 220°C top and bottom heat in the lower third of the oven. Not in the middle, not at the top. In the lower third, the base turns crispy while the top does not brown too quickly. After 15 minutes the rolls are done. The dough is baked through, the cheese has melted and the open ends are lightly crispy.
Fan-assisted is not suitable. The rolls dry out too quickly and become hard. Top and bottom heat gives even browning and keeps the filling moist.
Cheese melts out during baking
The cheese melts during baking and runs out at the open ends. For us, that is intentional. The melted cheese turns crispy and gives the rolls an extra bit of crunch. If you prefer to keep it inside, press the ends together before baking. The cheese will mostly stay in, but you lose that crispy texture.
Vegetarian works too
Instead of cooked ham, you can use vegetarian salami or thin mushroom slices. Mushrooms should be raw and sliced thinly. They release a little water during baking, but not enough to make the rolls soggy.
Peppers or courgettes are not suitable. Both release too much water when heated and make the dough mushy. If you want to use vegetables, try pre-grilled and well-drained aubergine or jarred sun-dried tomatoes.
Storing and reheating
Leftovers keep in the fridge for 2 days in a sealed container. To reheat, place the rolls on a baking tray and put them in the oven at 180°C for 8 to 10 minutes. The microwave makes the dough rubbery.
Freezing works to some extent. The rolls become softer after thawing and lose some of their crispiness. If you do freeze them, thaw overnight in the fridge and bake at 200°C for 10 minutes.
More pizza variations with the Thermomix®: Pizza Pot, Pizza Bake, Pizza Snails, Turkish Pizza, the best pizza dough and Pizza Rolls.
What other recipes do differently
Many recipes use shop-bought puff pastry or filo pastry. It is quicker, but the result tastes like a snack rather than pizza. We stick with fresh yeast dough from the Thermomix® because the texture is right. Others fill with spinach and feta or ham and Mozzarella, roll the whole sheet up at once and only cut after 1 hour in the fridge. We do not need to do that because we work in thirds and cut straight away. For a buffet or a children’s party, cut the rolls half as thick, and 24 quickly becomes 48 mini pieces. The baking time stays at 200 to 220°C, but only 10 to 12 minutes, otherwise the smaller pieces dry out.
