In a large bowl combine water and yeast; let stand for 5 mins. Add flour and 2 t. salt, stirring to combine. Turn out onto a lightly floured surface. Knead 6 to 8 mins. to make a moderately stiff dough that is smooth and elastic. Shape dough in a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover with a kitchen towel; Let rise at warm room temp. 1 to 2 hours until doubled in size.
For sauce, while dough rises, mince and mash garlic with a large pinch of salt to a paste. Stir together with tomatoes, Parmesan, 1/4 c. oil, lemon peel, pepper, and remaining 1/2 t. salt.
Position racks in the upper and lower thirds of oven and preheat to 425 degrees.
Place raised dough on a well-floured work surface. Stretch or roll dough to a 22 x 14-inch rectangle. Scatter prosciutto and basil leaves on dough. Place tomato sauce along the lengthwise center of dough. Fold bottom third of dough over tomato sauce, then fold over top third of dough. Cut dough crosswise in 10 pieces. Transfer rolls cut sides up to two baking sheets, gently pressing dough to expose some of the filling. Space about 2 inches apart.
Bake rolls 25 to 35 mins. switching baking sheet positions midway through baking time, until crust is golden and hollow-sounding. To serve, drizzle with EVOO and sprinkle with snipped fresh basil. Makes 10 servings.
Originally Submitted
7/15/2012
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