Pizz e Foje with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
3. 3.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
6. 6.
   In a bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and pepper. Spread this mixture evenly over the rolled-out dough, leaving a small border around the edges.
7. 7.
   Spread the sautéed spinach over the ricotta mixture.
8. 8.
   Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the edges to seal.
9. 9.
   Using a sharp knife, slice the log into 1-inch thick rolls and place them on the prepared baking sheet.
10. 10.
    Brush the tops of the rolls with olive oil and sprinkle with a pinch of salt.
11. 11.
    Bake for 15-20 minutes or until the rolls are golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and rich flavor. If desired, you can substitute it with cottage cheese or a vegan alternative.

Tips & Tricks

• For added flavor, sprinkle some grated mozzarella cheese on top of the rolls before baking.
• Experiment with different herbs and spices such as basil, thyme, or red pepper flakes to customize the flavor profile.
• Serve the pizza rolls with a side of marinara sauce or garlic aioli for dipping.
• These rolls can be made ahead of time and stored in the refrigerator. Simply reheat them in the oven before serving.
• If you prefer a crispier crust, brush the rolls with beaten egg before baking.

Serving advice

Serve the savory spinach and ricotta pizza rolls as an appetizer at parties or as a main course alongside a fresh green salad. They are best enjoyed warm and can be served as is or with a side of marinara sauce for dipping.

Presentation advice

Arrange the pizza rolls on a platter, garnish with fresh basil leaves, and sprinkle some grated Parmesan cheese on top for an attractive presentation. Serve them on a wooden board or a colorful plate to enhance their visual appeal.