The pizzaiola rolls are delicious bundles of phyllo pastry with a pizza flavor, filled with melty tomato and mozzarella. By now you know, I adore phyllo pastry, I’ve used it in many ways, and today, I’ve prepared these delightful rolls perfect as an appetizer, snack, and ideal for an aperitif, they are ready in less than 10 minutes and can be cooked both in the oven and in an air fryer. Pizzaiola rolls are also perfect for a party or a buffet, prepare plenty because they’ll be gone in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz tomato pulp
- 7 oz mozzarella
- 10 sheets phyllo pastry
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
- to taste extra virgin olive oil (for brushing)
Steps
The pizzaiola rolls are very simple and quick to prepare, first drain the tomato pulp and season it with oil, salt, black pepper, and oregano.
Brush a sheet of phyllo pastry with a little oil and overlay a second sheet. Fill one edge with some tomato pulp and a few pieces of mozzarella (which must be very dry), fold the edges and roll, forming all the rolls.
Place the pizzaiola rolls on a baking sheet, brush the surface with a little oil and bake in a preheated oven at 392°F for 20 minutes or in an air fryer at 356°F for 15 minutes.
Advice:
Pizzaiola rolls can be kept at room temperature for a few hours or in the fridge for a couple of days. Heat them up to make them crispy and melty as if freshly made.
Other recipes with phyllo pastry HERE
