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🍽️ Zucchini Ricotta Pizza Rolls
265 kcal · 30 min · 4 servings
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Ingredients
- 230 g spelt whole wheat flour
- 2 tbsp spelt whole wheat flour (for working)
- 20 g oat bran (3 heaped tbsp)
- 0.25 cube yeast (10 g)
- salt
- 2.5 tbsp olive oil
- 2 shallots
- 1 clove garlic
- 250 g zucchini
- pepper
- 250 g ricotta
- 30 g green pesto (3 tbsp)
- 45 g roasted pine nuts (3 tbsp)
Instructions
- 1. Put flour and oat bran into a bowl.
- 2. Make a small well in the center of the flour mixture.
- 3. Mix the yeast with 1 1/2 tablespoons of lukewarm water.
- 4. Add the yeast mixture to the well.
- 5. Let the dough rest covered for 5 minutes.
- 6. Add salt, 1 1/2 tablespoons of oil, and 110 ml of water to the dough.
- 7. Knead everything for 10 minutes until you have a smooth dough.
- 8. Let the dough rise in a warm place for 1 hour.
- 9. Peel the shallots and garlic.
- 10. Dice the shallots and garlic finely.
- 11. Trim and wash the zucchini.
- 12. Dice the zucchini into small pieces.
- 13. Heat the remaining oil in a pan.
- 14. Sauté the shallots, garlic, and zucchini in the pan for 3 to 5 minutes over medium heat.
- 15. Season with salt and pepper.
- 16. Remove the pan from the heat.
- 17. Let the mixture cool slightly.
- 18. Stir in the ricotta.
- 19. Adjust the seasoning of the filling.
- 20. Lightly flour a work surface.
- 21. Roll out the dough into a rectangle.
- 22. Spread pesto over the dough.
- 23. Leave a border of about 1.5 cm.
- 24. Spread the zucchini-ricotta mixture over the pesto.
- 25. Sprinkle with pine nuts.
- 26. Roll the dough up tightly.
- 27. Place the roll seam-side down on a baking sheet lined with parchment paper.
- 28. Cut the roll into 8 pieces.
- 29. Separate them slightly.
- 30. Preheat the oven to 180 °C (convection 160 °C; gas mark 2–3).
- 31. Bake the rolls for 40 to 45 minutes.
- 32. Remove the pizza rolls from the oven.
- 33. Serve the rolls.
Nutrition per serving
- kcal: 265
- Protein: 11 g · Fett/Fat: 13 g · Carbs: 25 g