Herbed Pizza Wheels
My recipe was inspired by the original post of Ham and Pineapple Pizza Wheels. I have made the vegetarian version of the recipes with basil, chipotle onions and thyme. From the book "The Essential Appetizers Cookbook" published by Anne Wilson of Whitecap Books of USA and Canada.
My recipe was inspired by the original post of Ham and Pineapple Pizza Wheels. I have made the vegetarian version of the recipes with basil, chipotle onions and thyme. From the book "The Essential Appetizers Cookbook" published by Anne Wilson of Whitecap Books of USA and Canada.
- Carbohydrate 21.85303625 g
- Cholesterol 17.19078125 mg
- Fat 6.6540159375 g
- Fiber 1.00155313549936 g
- Protein 3.5698725 g
- Saturated Fat 4.07368925 g
- Serving Size 1 1 Serving (46g)
- Sodium 422.3413125 mg
- Sugar 20.8514831145006 g
- Trans Fat 0.542874531249999 g
- Calories 162 calories
Step-by-step
- Preheat the oven to 350 and brush baking tray with oil.
- Sift the flour and add butter and rub into the flour with your fingertips,until the mixture resemble fine breadcrumbs.
- Make a well add the milk and mix until a smooth dough is formed.
- Roll out the dough into the tray in rectangular shape.
- Spread the tomato paste evenly.
- Mixed all the remaining ingredients in a bowl.
- Spread them evenly over the tomato paste.
- Roll up the dough from the long side and cut each roll evenly.
- Arrange them on the tray and bake for 20minutes or until golden.
- Serve warm with any choice of dips if you like.
Can this dough recipe be doubled successfully without altering the final texture? Doubling works well provided the flour is measured by weight rather than volume to maintain the correct ratio with the butter and milk. When scaling quantities upward, divide the resulting dough mass into two separate portions before rolling to ensure the rectangular sheet remains thin enough to cook evenly through the center.
Rubbing the cold butter into the self-raising flour requires light, quick fingertip friction to coat the fat particles in starch before hydration occurs. This mechanical action creates microscopic pockets of fat that melt during baking at 350 degrees Fahrenheit, generating steam and yielding a tender crumb inside each individual wheel rather than a dense biscuit.
Spreading the spicy tomato paste and finely chopped herbs requires leaving a narrow bare border along the long edge of the rectangle to create a clean seal when rolled. Rolling tightly from the long side compresses the fillings uniformly, preventing large air pockets that can cause the spirals to separate or deflate while resting on the oiled baking tray.
Serving these warm pastries alongside a bowl of cool, acid-driven dip balances the concentrated richness of the cheddar cheese and butter. Store leftovers in an airtight container at room temperature for up to two days, refreshing them in a warm oven for five minutes to restore the crisp exterior crust.
