- 7 dl whole wheat flour
- 1/2 pack dry yeast
- 1 tsp salt
- 3 tbsp olive oil
- 3 dl lukewarm water
- 400 g diced tomatoes
- 2 clove garlic
- 1 x yellow onion
- 1/2 pack fresh basil
- 50 g salami
- 150 g cheese
- Start by making the dough. Combine whole wheat flour, salt, olive oil and lukewarm water in a bowl.
- Knead the dough for about 10-15 minutes, and leave the dough to rise for about 30 minutes. Proceed to the next step.
- Note! We're making a double portion of the tomato sauce, so that we can use the leftovers later this week. If you're not following the weekly menu, you may either halve the recipe, or freeze the remaining sauce for pizzas, pasta or lasagna another time.
- Mince the garlic and onion, and fry in a saucepan with a little olive oil until the onion is soft.
- Add diced tomatoes and finely chopped fresh basil, and let the tomato sauce simmer for about 15 minutes. Season with salt and pepper at the end. Allow the tomato sauce to cool down completely.
- Roll out the dough into a rectangle. Top with half of the tomato sauce, all of the salami and grated cheese. Roll the dough as you would when making cinnamon rolls, and using a sharp knife, slice into approximately equal size rolls.
- Bake the rolls at 225 degrees celcius for about 15-18 minutes, until the bottom surface of each roll is golden brown and firm to the.
- Hot tip: Have the remaining pizza rolls for lunch this week! Freeze, and let the rolls thaw in the lunch box, or in the oven at 200 degrees celsius for about 10 minutes.