Pizza swirls made with yeast dough from the airfryer

Name: Pizza swirls made with yeast dough from the airfryer
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 12 servings
Ingredients: 300 g wheat flour (type 550); 1 pack dried yeast; 1 tsp sugar; 1 tsp salt; 180 ml water (lukewarm); 2 tbsp olive oil; 100 g sieved tomatoes; 1 tsp dried oregano; 100 g cooked ham; 150 g grated hard cheese

A German party classic that turns up at children's birthdays and on buffets all over the country: yeast dough with sieved tomatoes, cooked ham and cheese, rolled up and baked in slices. The swirls rise once more in the basket, stay soft inside and pull cheese strings when you tear them apart. The machine saves the long preheating of a big oven, but only six swirls fit in per batch and it does not take the dough's proving time off your hands.

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Cook time

47 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

165 kcal

Calories

8 g

Protein

6 g

Fat

19 g

Carbs

Ingredients

For 12 servings

Estimated cost~€2.95 · ~€0.25/serving

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Instructions

1
Mix the wheat flour with the dried yeast, the sugar and the salt in a bowl.
2
Add the lukewarm water and the olive oil and knead everything for about five minutes into a smooth, supple yeast dough.
3
Leave the dough to rise in a warm place, covered, until it has visibly grown.
4
Cut the cooked ham into fine dice. Roll the dough out on a floured work surface into a rectangle of about 30 by 40 cm.
5
Spread the sieved tomatoes thinly over it, scatter over the dried oregano and spread the diced ham and the grated hard cheese on top; leave two centimetres free along one long side.
6
Roll the dough up tightly from the topped side, press the free edge down and cut the roll into twelve slices about three centimetres thick.
7
Preheat the airfryer to 180 °C.
8
Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Lay six swirls cut side up on it in a single layer with space between them and do not stack anything, their weight holds the paper down; the other six go in a second batch. Bake at 180 °C.
9
They are not turned, because the topping lies on top and would fall out. Instead carry on baking at 180 °C until the dough is baked through and the cheese is golden yellow; the cooked ham has to reach 70 °C throughout.