Cheesy Pizza Stuffed Pull-Apart Rolls
Serves 8 people
3 hrs min prep
50 min cook
These Cheesy Pizza Stuffed Pull-Apart Rolls make for a delicious starter course, or a fun lunch for the kids on wintery weekends.
Ingredients
- 1 cup Warm water
- 1/2 cup Milk, warmed
- 1, 1/2 Tbsp Sugar
- 1, 1/2 Tbsp Active Dry Yeast
- 4, 1/4 cups High grade flour
- 30 g Butter, melted
- 175 g Cheddar cheese, grated
- 1/2 cup Anathoth Farm Pizza Sauce Tomato with Capsicum
- 8 slices Salami
- Fresh or dried oregano leaves, to garnish
Method
- In a large bowl, mix together warm water, milk, sugar and dry yeast to combine. Set aside in a warm spot for 10 minutes to froth up.
- When frothy, add flour and melted butter. Using a stand mixer with a hook attachment (or by hand), knead for 10 minutes or until very soft and elastic. Place in a lightly oiled bowl, cover with cling film or a damp tea towel and leave in a warm spot to prove for 2 hours. After the first proving, you may wrap securely and freeze, or refrigerate overnight.
- Once proved, punch down dough and turn out onto a lightly floured surface. Divide into 8 portions. Divide grated cheese into 8 portions and roll each into a loose ball.
- Take one dough portion and roll into a ball, then stretch out to a circle roughly 13cm in diameter. Spread with 1 generous tbsp pizza sauce, leaving about 2cm free around the edge. Place a ball of grated cheese in the centre, then top with a slice of salami. Draw up the edges and gently twist at the top to seal - this will be the seam at the bottom of the bun.
- Place seam-side down into a greased 23cm cake tin. The top should be nicely rounded; if not, gently shape with your hands. Repeat with remaining dough portions, arranging in a ring around the cake tin with one dough ball in the centre. Cover with cling film and leave in a warm spot to rise for an additional hour.
- Preheat oven to 180°C. Brush proved rolls generously with oil, then sprinkle over oregano leaves and a generous season of salt and pepper. Bake for 50 minutes, or until lightly browned on top.
- Remove from tin (the rolls should lift out like a cake) and serve hot.
