Pizza rolls

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1. Heat oven to 180C/160C fan/gas 4. Cut the tops off the rolls and scoop out the insides. Spread the rolls with tomato purée, then fill with ham, tomatoes and finally the mozzarella. Scatter with dried oregano and top each with an olive, if you like.
2. Place the rolls on a baking tray and bake for 15 mins until the rolls are crusty brown and the cheese is bubbling. Leave to rest for a min, then serve hot with a side salad.

TIP

Turn the roll tops and scooped-out insides into breadcrumbs by whizzing in a food processor. Or, make crunchy croutons: cut the bread into chunks, toss with a little oil, then bake for 10 mins.

PER SERVING

275 kcalories, protein 17g, carbohydrate 30g, fat 11 g, saturated fat 6g, fibre 2g, salt 1.99 g

Latest comments and suggestions

• CloClo

  02 July 2009

  CloClo commented on this recipe

  To be perfectly honest, I find pizzas cooked in this way disgusting. They remind of really cheap school snack bar ones - the pizzas that cost 20p. It is just as cheap to make dough.

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• thewigster

  06 July 2009

  thewigster commented on this recipe

  I just cooked these and found the absolutely gorgeous. Mozeralla cheese really makes it! must admit i used part baked rolls initially and just went for ham and mixed herbs!

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• Janet

  04 September 2009

  Janet rated and commented on this recipe

  

  Went down very well with a group of mums and children

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Ingredients

• 6 crusty bread rolls
• 2 tbsp tomato purée
• 6 slices ham
• 3 tomatoes , sliced
• 2 balls mozzarella , sliced (we used Sainsbury's Basics)
• 2 tsp dried oregano
• 6 black olives (optional)

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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat

Ingredients

• 6 crusty bread rolls
• 2 tbsp tomato purée
• 6 slices ham
• 3 tomatoes , sliced
• 2 balls mozzarella , sliced (we used Sainsbury's Basics)
• 2 tsp dried oregano
• 6 black olives (optional)

PER SERVING

275 kcalories, protein 17g, carbohydrate 30g, fat 11 g, saturated fat 6g, fibre 2g, salt 1.99 g

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