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Pizza rolls with Isle of Wight tomatoes

If you’re lucky enough to have flour and yeast these pizza rolls are certainly worth putting your baking apron on for.

A little different and so utterly delicious still warm from the oven. They are definitely worth the effort!

Serves: 4

Preparation time: 10 minutes

Cooking time: 2 ½ hours

You’ll need

For the tomato Sauce:

2 tbsp olive oil

3 cloves garlic, peeled and sliced

1 kilo Isle of Wight Tomatoes, chopped

½ – 1tsp red wine vinegar

½ – 1tsp caster sugar

Salt & pepper

Half a small bunch basil

For the dough:

375g strong plain flour

7g dried yeast

1 tsp salt

2tbsp olive oil

200ml warm water

For the filling:

120g grated cheese (cheddar, cooking mozzarella, or a mixture)

1tsp dried oregano

Salt & pepper

What to do:

Mix the flour, yeast, oil, and salt in a large bowl, or in the bowl of your food mixer if you have one with a dough hook.   Add the warm water and knead until smooth and elastic or use the mixer for 2-3 minutes.  The dough should be soft but not sticky.

Form the dough into a ball, put it into a large, clean bowl, drizzle with a little olive oil and cover for 90 minutes until it is doubled in size.

Meanwhile, make the tomato sauce.  Heat the oil in a large saucepan and add the garlic, it will sizzle, swirl it around for no longer than a minute. Make sure it doesn’t start to colour, then add the tomatoes.   Turn down the heat and leave them to cook for half an hour.  Season and taste, adding a little red wine vinegar and/or a little sugar, to your taste.  Add the torn basil. Leave to cool.

NB: This will make more sauce than you need for the pizza rolls but is great stirred into pasta, will keep in the fridge for a week and freezes beautifully too.

Take the dough out and give it a quick knead then flatten the dough into a rectangular shape, about the size of a standard baking tray.

Spread the tomato sauce evenly over the dough, leaving one of the long edges clear. Sprinkle the cheese over the sauce, add the oregano and seasoning.

Roll up the dough like a swiss roll, working towards the clear edge.  Close the roll by lifting the clear edge to prevent the filling leaking out.

Slice the rolled dough into nine equal pieces and put in a greased baking dish or small baking tray. Space the rolls out as they will expand.  Cover the tray and leave it for 30 minutes.

Preheat the oven to 180°c.  Brush with a little olive oil and bake for 30 minutes, or a little longer if you think the rolls aren’t quite done.

Recipe courtesy of The Tomato Stall

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