Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad

Name: Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 package active dry yeast; 237 milliliters slivered fresh basil leaves; 591 milliliters all-purpose flour; 2 Tbsps minced garlic; 473 milliliters ounces smoked or regular mozzarella cheese, shredded (about; 3 Tbsps extra-virgin olive oil; 170 grams onion , peeled and thinly sliced; 227 grams head radicchio (about , rinsed, cored, and thinly sliced; 2 teaspoons salt; 2 servings Salt and pepper; 1 liters diced (1/2 in.) firm-ripe tomatoes (about 3 lb. total); 177 milliliters Sangiovese or other dry red wine

You can never have too many Mediterranean recipes, so give Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad a try. For $5.98 per serving, you get a main course that serves 2. Watching your figure? This vegetarian recipe has 1257 calories, 50g of protein, and 49g of fat per serving. Head to the store and pick up radicchio, regular mozzarella cheese, garlic, and a few other things to make it today.

Instructions

To make the dough, in a large bowl, sprinkle yeast over 1 cup warm (about 11

Ingredients you will need

Dough

Yeast

Equipment you will use

Bowl

water.

Ingredients you will need

Water

Let stand until yeast is softened, about 5 minutes.

Ingredients you will need

Yeast

Add 2 1/2 cups flour and the salt; beat with a mixer on low speed until incorporated, then on medium-high speed until dough is stretchy, about 3 minutes.

Ingredients you will need

Dough

All Purpose Flour

Salt

Equipment you will use

Blender

If using a dough hook, beat on high speed until dough is smooth and elastic, about 5 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.

Ingredients you will need

Dough

All Purpose Flour

If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, about 10 minutes.

Ingredients you will need

Dough

Add flour as necessary to prevent sticking.

Ingredients you will need

All Purpose Flour

Divide dough in half and shape each half into a ball. Set balls on a lightly floured surface in a warm place and cover loosely with plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Let rise until doubled in size, 45 minutes to 1 hour.

Meanwhile, make filling: In a 10- to 12-inch frying pan over medium-high heat, stir onion in 1 tablespoon olive oil often until limp and beginning to brown, 3 to 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add radicchio and stir often until limp and beginning to brown, 5 to 7 minutes. Stir in wine and cook, stirring occasionally, until evaporated, 10 to 12 minutes.

Ingredients you will need

Radicchio

Wine

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Let cool at least 20 minutes.

Punch each ball of dough down and knead lightly to expel air. On a lightly floured surface, with a lightly floured rolling pin, roll each ball into a 10- to 11-inch round.

Ingredients you will need

Dough

Punch

Roll

Equipment you will use

Rolling Pin

Sprinkle half the mozzarella over half of each round, to within 1 inch of edge; top cheese equally with radicchio mixture. Fold the bare half of each dough round over filling, aligning edges; pinch edges to seal. Starting at fold, roll each pizza into a tight log; pinch log ends together to seal.

Ingredients you will need

Mozzarella

Radicchio

Cheese

Dough

Roll

Transfer logs, seam down, to a 12- by 15-inch baking sheet, shaping into equal-size half-rings and spacing at least 3 inches apart.

Equipment you will use

Baking Sheet

Bake in a 425 regular or convection oven until golden brown, 25 to 30 minutes.

Equipment you will use

Oven

Meanwhile, make salad: In a bowl, mix tomatoes, basil, garlic, and remaining 2 tablespoons olive oil; add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Garlic

Basil

Equipment you will use

Bowl

With two wide spatulas, transfer each half-ring to a rimmed board or platter, fitting ends together to form a complete ring. Using a slotted spoon, mound about 2 cups tomato-basil salad in the center of the ring; set bowl with the remaining salad alongside board or platter.

Ingredients you will need

Tomato

Basil

Equipment you will use

Slotted Spoon