Pizza rolls with escarole are a fun alternative to the more classic escarole pizza which is a favorite in my house during the winter season and a must on the table during the Christmas holidays.
I find them, besides being delicious, very cute and especially practical to serve as a single portion of the escarole pizza along with other typical Neapolitan Christmas appetizers like cauliflower fritters, reinforcement salad etc.
The only variation from the escarole pizza I usually make is the presence of mozzarella, which in this case is the pizza mozzarella you find in the supermarket’s fridge section, as it’s drier and won’t make the bread dough too wet. However, if you have a good provolone or fiordilatte that has rested in the fridge for a couple of days, you can certainly use those.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz all-purpose flour
- 1 tsp dry yeast (or 0.3 oz fresh yeast)
- 3/4 cup water
- 2 tbsps extra virgin olive oil
- 1.5 tsp salt
- as needed smooth escarole (Neapolitan style)
- 3.5 oz pizza mozzarella
Tools
- 1 Kitchen scale
- 1 Stand mixer
- 1 Pastry board
- 1 Rolling pin
- 1 Metal scraper
- 1 Baking tray
- 1 Parchment paper
Steps
To prepare the pizza rolls with escarole, start with the pizza dough and, while it rises, prepare the escarole in the pan Neapolitan style (HERE).
Gather the flour and yeast in the stand mixer bowl and mix them before you start adding water, a little at a time.
When you have added almost all the water, add the salt and continue kneading, adding the last part of the water.
Finally, always in a stream, add the oil.
Knead until you get a smooth and homogeneous dough.
Transfer it to a bowl, cover and let it rise until it doubles in size.
After the first rising phase, transfer the dough to a pastry board and, with the help of a rolling pin, roll it out into a rectangle 1/2 inch thick.
Cover the dough sheet with escarole and mozzarella.
Starting from the long side, begin to roll the dough on itself.
With the help of a scraper, or a smooth-bladed knife, cut pieces 3 inches wide from the roll obtained and transfer them to a baking tray lined with parchment paper.
Cover and let rise for another 30 – 40 minutes.
After this second rising, brush the surface of the pizza rolls with escarole with olive oil and proceed with baking, in a preheated static oven, at 450°F for about 20 minutes. The first 10 minutes on the bottom of the oven, then move the tray to the central shelf of the oven.
Once ready, let them cool slightly before enjoying them 😉.
