Pizza Scrolls

Prep: 30 minutes
Cooking: 15 Minutes
Serves: 4

Ingredients: 
18 small scrolls

For the dough:
150ml water
5g fresh yeast
160g flour
40g durum wheat
12.5ml olive oil
4g fine salt

For the filling:
150g cream cheese
80g sun-dried tomatoes
70g Parma ham, cut into strips

Product to use: Kenwood Air Fryer

Method: 

1. In a medium mixing bowl, put all of the ingredients for the dough. Mix well until the dough forms a ball. 

2. Oil the inside of another bowl. 

3. Knead the dough until it is smooth and soft. Shape the dough into a ball. Transfer to the oiled bowl, and set aside to rise at room temperature. 

4. After about 1 hour, roll out the dough to form a rectangle. Spread the cream cheese across the dough; add the sun-dried tomatoes and finally the sliced Parma ham. Roll the dough up from the longest side; seal the edges well.

5. Cut into slices about 2cm wide. Place them inside the previously oiled drawer.

6. Select the PIZZA function, 190°C, set 12 minutes and press START. Rotate halfway through cooking time.

7. Repeat until all of the scrolls are baked.