Yeast Dough Pizza Pinwheels
These pizza pinwheels are an absolute hit at any party or as a delicious lunchbox snack!
Servings: 15 Stück
Calories: 121kcal
Equipment
- Thermomix
- Teigschüssel
- Nudelholz
- Backblech inkl. Backpapier
Zutaten
For the yeast dough:
- 160 g Water (approx. 5.5 oz)
- 15 g Fresh yeast (approx. 0.5 oz)
- ½ tsp Sugar
- 10 g Olive oil (approx. 0.5 oz)
- 1 tsp Salt
- 300 g All-purpose flour (approx. 10.5 oz)
For the filling:
- 1 Small onion
- 100 g Salami or ham (approx. 3.5 oz)
- 1 Tomato diced
- ½ Bell pepper diced
- 2 tsp Italian herbs or pizza seasoning
- 75 g Paprika-chili cream cheese spread (approx. 2.5 oz)
- 75 g Shredded cheese (approx. 2.5 oz)
Zubereitung
Making the yeast dough:
- 160 g Water, 15 g Fresh yeast, 1/2 tsp SugarFirst, crumble the yeast into the mixing bowl along with the sugar and water. Warm for 2 min / 37°C (100°F) / Speed 1.
- 10 g Olive oil, 1 tsp Salt, 300 g All-purpose flourAdd the olive oil, salt, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
- Shape the dough into a ball on your work surface, place it in a lightly floured bowl, cover, and let it rise in a warm spot for about 30 minutes. Pro tip: Yeast dough really dislikes cold drafts!
Making the filling:
- 1 Small onionTo make the filling, peel and quarter the onion, then add it to the rinsed mixing bowl. Chop for 5 sec / Speed 5.
- 100 g SalamiScrape down the sides of the bowl with a spatula and add the salami. Chop for 7 sec / Speed 6.
- 1 Tomato, 1/2 Bell pepper, 2 tsp Italian herbs, 75 g Paprika-chili cream cheese spread, 75 g Shredded cheeseAdd the remaining filling ingredients and mix for 15 sec / Speed 2 / Reverse direction.
Assembly & Baking:
- Once risen, turn the dough out onto a lightly floured surface and roll it into a rectangle (about 45 x 35°C (100°F)m).
- Spread the filling evenly over the dough, leaving a small border clean along the top edge.
- Roll the dough up tightly starting from the long side, then trim off any uneven ends.
- Cut the log into 3 cm thick slices using a piece of thread, unflavored dental floss, or thin twine for clean cuts without squishing them! Just slide the thread underneath the roll where you want to make a slice, cross the ends over the top, and pull firmly in opposite directions to slice right through. Repeat for all slices. (Alternatively, you can use a sharp serrated knife).
- Place the pinwheels slightly apart on a baking sheet lined with parchment paper, cover, and let them rise for another 20 minutes.
- Meanwhile, preheat your oven to 220°C (425°F) conventional heat and bake on the lower rack for 15–20 minutes until golden and bubbly.
- Cover the warm pinwheels with a clean kitchen towel right after baking to keep them delightfully soft!
