ROTOLO (pizza rolls)

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1 pizza dough recipe
1/2 lb. mortadella, sliced
1 1/2 cups ricotta cheese (more or less. Use your judgement)

Preheat oven to 400f degrees

Roll the dough to a 10 x 14 inch rectangle. When rolled, layer the mortadella on the dough, slightly overlapping. Carefully spread the ricotta cheese over the meat, making sure every piece has some cheese. With one of the shorter sides facing you, begin to roll the dough like a jelly roll. When you get to the end, put the open side down & trim the edges. Cut the roll every 3 inches, like you were making cinnamon buns. Place the small rolls on a baking sheet about 2-3 inches apart with one of the flat sides facing down. You don’t want the rolls to touch, otherwise they won’t brown. Bake them for about 15 minutes or until they are golden brown all around.

PISTACHIO PESTO
3/4 cup shelled pistachios, rough chopped
1/4 cup extra virgin olive oil
garlic (I don’t like minced garlic, but the amount that suits your taste)
salt & pepper

Put chopped pistachios, Ex virgin olive oil & garlic in a small bowl. Stir together & add salt to taste.

Before serving, spoon some the pistachio pesto on top of each roll.

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