Pizza - bolognese roll

Pizza - bolognese roll

Ingredients

• 750 g puff yeast dough
• 500 g minced meat (beef + pork)
• 600 g tomatoes in their own juice
• 250 g pizza mozzarella
• 3 shallots
• 4 cloves of garlic
• olive oil
• 1.5 tbsp. l. dry italian herbs
• salt, freshly ground black pepper
• fresh basil for garnish

Directions

1. Crush, peel and mince the garlic. Peel and finely chop the shallots. In a large skillet with a heavy bottom, sauté the onion and garlic in olive oil, 5 minutes.
2. Add the minced meat, sauté over high heat, breaking the lumps with a fork or wooden spoon until all the minced meat changes color.
3. Add Italian herbs, salt, tomatoes and juice and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. The sauce should thicken. Remove skillet from heat and cool. Preheat oven to 220 ° C.
4. Grate the mozzarella on a coarse grater. Line a large baking sheet (preferably two) with baking paper, brush with oil. Roll out the dough into thin layers. Brush them all over the surface with sauce, sprinkle with mozzarella and gently roll each layer into a roll. Pinch the seam and lay the roll seam down.
5. Using a sharp, thin knife, cut each roll into 2 cm thick circles. Place the flat side of the circles on a baking sheet at a distance from each other.
6. Bake mini pizzas in a hot oven until golden brown and dough, about 10 minutes. Before serving, sprinkle each mini-pizza with olive oil, lay on a leaf of basil. Serve hot.