{"id":169,"date":"2020-02-21T20:46:07","date_gmt":"2020-02-21T20:46:07","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=169"},"modified":"2025-11-15T14:46:34","modified_gmt":"2025-11-15T14:46:34","slug":"pizzasnegle","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=169","title":{"rendered":"Pizzasnegle &#8211; Pizza rolls"},"content":{"rendered":"\n<p>Arbejdstid 45 minutter + 1,5 hour h\u00e6vetid<\/p>\n\n\n\n<p><strong>Pizzasnegle, ca 25 stk.<\/strong><\/p>\n\n\n\n<p><strong>Dej<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g g\u00e6r<\/li>\n\n\n\n<li> 2 dl m\u00e6lk<\/li>\n\n\n\n<li> 1 1\/2 dl k\u00e6rnem\u00e6lk, A38 el.lign<\/li>\n\n\n\n<li> 2 \u00e6g<\/li>\n\n\n\n<li> 1,5 tsk salt<\/li>\n\n\n\n<li> 1 spsk honning<\/li>\n\n\n\n<li> 1 dl olivenolie<\/li>\n\n\n\n<li> ca 500 g hvedemel<\/li>\n\n\n\n<li> 200 g rugmel<br><br><strong>Fyld og topping:<\/strong><\/li>\n\n\n\n<li> 1 stor d\u00e5se tomatpure<\/li>\n\n\n\n<li> ca. 120 g ketchup<\/li>\n\n\n\n<li> 1 lille hakket l\u00f8g<\/li>\n\n\n\n<li> 1 pakke pepperoni (ca. 100 g) sk\u00e5ret i stykker<\/li>\n\n\n\n<li> 200-250 g revet mozarella, husk at gemme til topping<br> <br>R\u00f8r g\u00e6ren ud i m\u00e6lken. Tils\u00e6t olie, k\u00e6rnem\u00e6lk, honning, \u00e6g, rugmel og salt og r\u00f8r det godt sammen. \u00c6lt derefter hvedemel i, til dejen er smidig. Stil dejen til h\u00e6vning i 1 time med et kl\u00e6de over.<br>Rul dejen ud i en firkant p\u00e5 en meldrysset bordplade, til den er omkring 1\/2 cm i tykkelsen. Bland tomatpure, ketchup og hakket l\u00f8g.Sm\u00f8r fyldet ud over hele dejen, til ca 3 cm fra den ene kant og drys med lidt revet ost. Fordel pepperoni stykkerne p\u00e5 dejen og rul den sammen.\u00a0<\/li>\n<\/ul>\n\n\n\n<p><br>\nSk\u00e6r snegle i ca 2 cm tykkelse med en skarp kniv og s\u00e6t dem p\u00e5 en bageplade med bagepapir og form dem runde med h\u00e6nderne. Fordel resten af osten over sneglene.<br>\nLad dem h\u00e6ve i 20-30 minutter og bag dem i ca 15-17 minutter ved 200 grader.<br>\n<\/p>\n\n\n\n<p>TIP: Erstat rugmelet med fuldkornsmel eller hvedemel for en knapt s\u00e5 grov version af sneglene<\/p>\n\n\n\n<p>263 kcal Pr. Stk. <\/p>\n\n\n\n<p><strong>Pizza rolls<\/strong><\/p>\n\n\n\n<p>25 rolls<br>Preparation time: 45 minutes + 1,5 hour rise time<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 3\/4 OZ (50 grams) yeast<\/li>\n\n\n\n<li>1 cup (2 deciliters) milk<\/li>\n\n\n\n<li>1\/2 cup (1.5 deciliters) buttermilk or similar<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>1 1\/2 tsp salt<\/li>\n\n\n\n<li>1 tbsp honey<\/li>\n\n\n\n<li>1\/4+2 tbsp. cup (1 deciliter) olive oil<\/li>\n\n\n\n<li>About 17 3\/4 OZ (500 grams) all-purpose flour<\/li>\n\n\n\n<li>7 OZ (200 grams) rye flour or all-purpose flour for a less coarse version<\/li>\n\n\n\n<li><strong>Filling and Topping:<\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 oz of tomato paste (140 grams)<\/li>\n\n\n\n<li>About 4 1\/4 OZ (120 grams) ketchup<\/li>\n\n\n\n<li>1 small chopped onion<\/li>\n\n\n\n<li>1 package of pepperoni (about 3,5 OZ \/ 100 grams), cut into pieces<\/li>\n\n\n\n<li>9 OZ (250 grams) grated mozzarella cheese, (Remember to save some for topping)<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dissolve the yeast in milk. Add oil, buttermilk, honey, eggs, rye flour, and salt, and mix well. Knead in the all-purpose flour until the dough is smooth.<\/li>\n\n\n\n<li>Let the dough rise in a bowl covered with a cloth for 1 hour.<\/li>\n\n\n\n<li>Roll out the dough into a rectangle on a floured surface to about 1\/5 inch (1\/2 cm) thick. Mix the tomato paste, ketchup, and chopped onion.<\/li>\n\n\n\n<li>Spread the filling over the entire dough, leaving about 1 inch (3 cm) from one edge, and sprinkle with a little grated cheese. put the pepperoni pieces on the dough and roll it up.<\/li>\n\n\n\n<li>Cut the roll into slices about 3\/4 inch (2 cm) thick with a sharp knife and place them on a baking sheet with parchment paper, shaping them round with your hands. Sprinkle the remaining cheese over the rolls.<\/li>\n\n\n\n<li>Let them rise for 20-30 minutes and bake for about 15-17 minutes at 392\u00b0F (200\u00b0C).<\/li>\n<\/ol>\n\n\n\n<p><strong>TIP:<\/strong> Replace the rye flour with whole wheat flour or all-purpose flour for a less coarse version of the rolls.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>263 kcal a piece <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arbejdstid 45 minutter + 1,5 hour h\u00e6vetid Pizzasnegle, ca 25 stk. Dej: Sk\u00e6r snegle i ca 2 cm tykkelse med en skarp kniv og s\u00e6t dem p\u00e5 en bageplade med bagepapir og form dem runde med h\u00e6nderne. Fordel resten af osten over sneglene. Lad dem h\u00e6ve i 20-30 minutter og bag dem i ca 15-17 <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=169\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1566,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[67,38,65,39,66],"class_list":["post-169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-til-madpakken","tag-grove","tag-madpakke","tag-pizza","tag-snack","tag-snegle"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=169"}],"version-history":[{"count":8,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":1565,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/1565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1566"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}