Ingredients
- 30 g green, pitted olives
- 5 dried tomatoes (in oil), drained
- 30 g sweet pickled chili peppers
- 100 g boiled ham, in slices
- 300 g puff pastry (ready made, rolled out rectangular)
- 4 tbs tomato paste
- 30 g grated Parmesan
Preparation
1. Finely chop the olives, dried tomatoes, chili peppers and boiled ham.
2. With the help of the lid 24 cm cut out two circles of baking paper.
3. Place the puff pastry out on the work surface and spread evenly with tomato paste. Spread the prepared ingredients on top and finally sprinkle over the Parmesan.
4. Roll up the puff pastry evenly and tightly. Then cut into slices approx. 1.5 cm thick.
5. Switch Navigenio to «A» and heat up to the roasting window. Place a circle of baking paper in the pot and place 5 dough rolls on top (leave the center free).
6. Place the pot in the inverted lid, place the Navigenio overhead and switch to low level, bake for 7 minutes.
7. Remove the finished pizza rolles and the baking paper from the pot. Place the pot back on the Navigenio, switch to level 6 and place the lid on, heat for approx. 1 minute.
8. Then put the pot back in the inverted lid, replace the baking paper and place the next 5 dough rolls on top and bake in the same way.
9. Finish baking all the dough rolls in this way. Heat the pot on level 6 for approx. 1 minute between each baking process (without baking paper and with lid). Replace the baking paper circle after two baking processes.
Tip
- Pizza rolls are a great recipe for baking small portions in the "smallest oven in the world". The prepared rolls can easily be frozen loosely and baked at another time - the baking process and times remain the same.
This recipe has been tested and approved by AMC.
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