QUICK FLATTENED ROLLS with PROSCIUTTO and Provola, easy, tasty, perfect for a 5-minute dinner — a lightning idea for unexpected guests.
Quick dough with instant yeast, no hours of waiting, no stress. I wanted a tasty homemade dinner ready in no time. I had some prosciutto and melty provola in the fridge… and from there these flattened rolls were born that make everything better.
These are those quick homemade rolls that stay soft inside and slightly crispy outside. You flatten them, bake them, then stuff them and in a few minutes you have a complete dinner that smells of oven and good things.
The nice part? The instant yeast dough lets you have soft rolls without long rising times, perfect when you have little time but don’t want to give up homemade.
These flattened rolls with prosciutto and provola baked in the oven are ideal for a quick dinner, a home buffet, a savory snack, a warm melty bite.
Trust me… you won’t stop at one.
Join me in the kitchen — today we have quick flattened rolls with prosciutto and provola.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 7/8 cups all-purpose flour (the one you usually use)
- 1 egg
- 1/2 cup water
- 1/2 teaspoon salt
- 3 oz prosciutto crudo (cured ham)
- 3 oz provola cheese
- arugula
- 1 teaspoon instant yeast for savory preparations
Steps
Put the flour in a bowl, add the yeast, the salt and the egg, mix and then add the water and work with a spoon.
Move to a lightly floured work surface, knead the dough a little then divide it into 3 pieces.
Shape into cylinders and then flatten them to obtain rolls similar to small ciabattas.
Place them on a baking sheet lined with parchment paper, brush with oil and bake in a hot oven at 392°F for 15-20 minutes.
Remove from the oven, slice in half and fill with prosciutto crudo and provola or with whatever you prefer, add arugula and serve.
Enjoy!
If you like the recipe click the stars at the bottom of the article. THANK YOU!
QUICK FLATTENED ROLLS with PROSCIUTTO and Provola
The real tips (the ones that make the difference)
– Don’t overwork the dough: it should remain soft.
– Flatten the rolls before baking to get a crispy top.
– Use dry provola, not too moist.
– Bake at a high temperature for a few minutes: they should brown, not dry out.
– If you want an even tastier crust, brush with a little oil.
Want to make them even more irresistible? A sprinkle of oregano or a grind of black pepper.
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FAQ QUICK FLATTENED ROLLS with PROSCIUTTO and Provola
Can I use fresh yeast instead of instant yeast?
Of course yes, but you will need to respect the classic rising times.
Can they be made in an air fryer?
Yes, they come out super crispy outside and very soft inside.
Can I prepare the flattened rolls in advance?
It’s better to bake them at the moment, but you can prepare them and keep them already filled in the fridge for a few hours.
How to prevent them from becoming soggy?
Don’t add overly moist ingredients and don’t overdo the filling.
Can I fill them before baking?
Absolutely yes.
