Pizza spinners are delicious for dinner, an evening treat, a child's birthday or as travel food. They taste good both freshly baked, warmed up, lukewarm and cold.
6 dl type 00 mel
2 tablespoons olive oil
1 ts salt
1 teaspoon sugar
1/2 bag dry yeast
About. 2.5 dl lukewarm water
Knead everything well together. Make sure that the dough does not become too firm, but rather almost a little too wet (so that it can just be pressed out). Let it rise for a minimum of 1 hour. You can also make the dough the day before and let it rise slowly in the fridge.
1 box of chopped tomatoes from Mutti
1 finely chopped onion
5 drops of tabasco
1 bay leaf
1 tablespoon dried oregano
2 finely chopped cloves of garlic
1 tablespoon dried basil
1/2 ts pepper
1 teaspoon crushed fennel
Everything is mixed in a saucepan and cooked for a long time, preferably an hour or more.
Roll the dough flat. It should be approx. 30 x 50 cm. Spread the pizza sauce on, but avoid the last 2 cm and add the filling of your choice.
I have used:
1 finely chopped red onion
1/2 finely shredded leek
200 g small meatballs
100 g pepperoni
1 ts oregano
200 g east
It is important that you do not put on too much filling, because then it will be difficult to roll up.
When you are happy with the filling, roll the dough into a long sausage, which is cut into approx. 1.5 cm thick slices. Place the spinners on a baking tray lined with parchment paper and sprinkle on extra cheese. Raise the pizza spinners for approx. 30 minutes. Bake at 225 ° C for approx. 15 minutes.
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