The Thermomix® takes care of the jobs that are usually a chore: grating cheese, chopping vegetables, mixing everything evenly. The topping is ready in about 5 minutes, then the rolls bake for 25 minutes in the oven. If you like, you can prepare the topping mixture the day before.
The recipe uses part-baked rolls as the base. That might sound unexciting, but there is a real advantage: each roll half is an individual portion that you can top independently. Anyone who does not want ham can simply leave it off two halves and add extra mushrooms instead. At a buffet, that is far more practical than a large pizza that everyone has to slice themselves.
Quick Pizza Rolls with the Thermomix®
Ingredients 0 / 13 ✓
- 120 g Emmental cheese
- 200 g cooked ham
- 100 g tomatoes
- 100 g pepper
- 2 spring onions
- 100 g tinned mushrooms
- 50 g quark (40% fat)
- 50 g double cream
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 2 tsp dried Italian herbs
- 4 part-baked rolls
- 16 black olives (pitted)
Instructions 0 / 6
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1
Preheat the oven.
Preheat the oven to 180°C (fan 160°C, gas mark 3) and line the baking tray with baking paper.
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2
Grate the cheese.
Cut Emmental cheese into pieces, place in the mixing bowl and chop for 5 seconds / speed 6. Push down with the spatula.
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3
Chop the ingredients.
Cut the ham into pieces and add to the mixing bowl. Wash the tomatoes and quarter them. Wash the pepper, remove the stalk and seeds and cut into pieces. Wash the spring onions and cut into pieces. Add the tomatoes, pepper and spring onions and chop using the spatula for 4 seconds / speed 4.
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4
Mix the remaining ingredients.
Add the mushrooms, quark, double cream, salt, pepper and herbs and mix for 5 seconds / speed 3.
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5
Spread the topping onto the rolls.
Halve the rolls, spread the topping over them and place on the baking tray.
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6
Bake the rolls.
Place 2 olives on each roll and bake on the middle shelf of the oven for 25 minutes.
If you have a little more time, you can dice the tomatoes by hand into small cubes and spread them over the topping before baking. This looks great on a buffet.
Video
Nutrition per serving
Why the Thermomix® really earns its place here
Cheese, ham, tomatoes, pepper, spring onions and mushrooms go into the mixing bowl one after another and are brought to the right consistency in three short steps. Emmental goes in first: 5 seconds at speed 6, then push down with the spatula. The result is coarsely grated, not powdery. Next, ham and vegetables are chopped with the spatula trick at speed 4 for 4 seconds. Important: no longer, otherwise the tomatoes and pepper turn into a mush. Finally, mushrooms, quark, double cream, salt, pepper and Italian herbs are mixed at speed 3 for 5 seconds. The mixture should have visible pieces, not a paste.
The recipe works identically on TM31, TM5, TM6 and TM7. The Thermomix® does not heat here, it only chops and mixes. The only heat source is the oven.
Pre-bake the rolls or not
If you top the rolls directly with the raw mixture and put them straight in the oven, you get a moist, soft result. If you prefer more bite, bake the halved rolls for 5 minutes at 180°C first before adding the topping. It is not essential, but it makes a difference worth trying. For buffets we recommend this step, because the rolls then stay firm even after an hour.
Make the topping a day ahead
The topping mixture keeps covered in the fridge for up to two days. That makes this recipe great for meal preppers: prepare the day before, take the mixture out of the fridge an hour before baking so it comes to room temperature, then put the rolls in the oven just before serving. The baked pizza rolls can also be frozen and reheated at 180°C for 10 minutes when needed.
For anyone who works with yeast dough more often: our pizza dough with the Thermomix® is ready in 5 minutes and can also be prepared in advance. Anyone looking for something a bit more exciting to snack on will find chilli cheese swirls a spicier alternative that works from the same dough principle.
How other recipes do it differently
Goes well with: tomato soup and tzatziki.
Other Thermomix® recipe sites tend to use herb butter rolls with basil, Parmesan and sundried tomatoes, tightly rolled and pressed lengthways with a wooden spoon handle. Some sites fill round yeasted rolls with salami, sweetcorn, tomato paste, Emmental and oregano. Both versions need proving time and are designed for buffets. Our approach is deliberately different: we top ready-made rolls flat, let the Thermomix® grate the cheese and chop the vegetables in five minutes, and put the tray straight in the oven. No dough, no waiting, and perfect for a quick lunchtime snack or unexpected hungry children.
