The pizza rolls with peppers were created due to an unfortunate event with my freezer, which played a prank on me by defrosting. Besides having a mountain of defrosted roasted peppers, I had many other things as well, and after giving some away, I prepared these rolls.
Although I intended to consume these peppers gradually, as they were from last year’s summer harvest and I’ll now be without them for a while, the outcome was highly appreciated at the table.
If you want, you can make the recipe with peppers cut into strips and cooked in a pan, seasoning them and then following the recipe’s process.
Now it’s your turn to try them and let me know!
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approximately 95 kcal per roll
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 36-38 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pizza Rolls with Peppers
- 1 1/4 cups Warm water
- 1/2 oz Fresh yeast
- 1 tbsp Extra virgin olive oil
- 1 tsp Salt
- 4 1/4 cups All-purpose flour + 1/4 cup for the work surface
- 1 1/2 lbs Roasted peppers (seasoned with extra virgin olive oil, salt, parsley, and garlic)
- 12 oz Smoked cow provola cheese
How to Prepare Pizza Rolls with Peppers
In a bowl, place the warm water and fresh yeast, and dissolve it, then add part of the flour and mix. Add the salt, extra virgin olive oil, remaining flour, and mix well until completely absorbed to obtain a homogeneous dough.
Let the dough rise in a covered container with plastic wrap, in the turned-off oven with the light on until it doubles, for about 1 1/2 hours.
Once risen, pour the dough onto a floured work surface and knead it to recreate a ball, then divide it in half to create two small dough balls, letting them rise for 15 minutes before working them.
Roll out each dough ball to create a thin rectangular sheet, spread the roasted peppers over the sheet, leaving at least an inch from the edges, then place the sliced smoked provola cheese all over the sheet (I used whole provola that I sliced myself, which is why the slices aren’t precise, but you can buy sliced provola) and roll it all up to create a log.
Do the same with the second dough ball, obtaining a second log.
Line a baking tray with parchment paper, slice the logs about 1/2 inch thick
place the slices on the baking tray lined with parchment paper, with the cut side facing up.
