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

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Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad
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Ingredients
12
Count
Nutrition
2643
Calories
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Ingredients:

Directions:

  1. To make the dough, in a large bowl, sprinkle yeast over 1 cup warm (about 110°) water. Let stand until yeast is softened, about 5 minutes. 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.
  2. 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.
  3. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, about 10 minutes. Add flour as necessary to prevent sticking.
  4. 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. Let rise until doubled in size, 45 minutes to 1 hour.
  5. 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. 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. Add salt and pepper to taste. Let cool at least 20 minutes.
  6. 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. 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. 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.
  7. Bake in a 425° regular or convection oven until golden brown, 25 to 30 minutes.
  8. Meanwhile, make salad: In a bowl, mix tomatoes, basil, garlic, and remaining 2 tablespoons olive oil; add salt and pepper to taste.
  9. 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. Cut the pizza ring into 1 1/2- to 2-inch sections and serve with salad.
  10. Notes: Sangiovese is a great match for this appetizer; try the Vandale 1999.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2642.52 Kcal (11064 kJ)
Calories from fat 440.09 Kcal
% Daily Value*
Total Fat 48.9g 75%
Cholesterol 40.82mg 14%
Sodium 6475.75mg 270%
Potassium 4938.38mg 105%
Total Carbs 386.68g 129%
Sugars 52.32g 209%
Dietary Fiber 37.35g 149%
Protein 131.55g 263%
Vitamin C 225.8mg 376%
Iron 6.5mg 36%
Calcium 2490.4mg 249%
Amount Per 100 g
Calories 101 Kcal (423 kJ)
Calories from fat 16.82 Kcal
% Daily Value*
Total Fat 1.87g 75%
Cholesterol 1.56mg 14%
Sodium 247.51mg 270%
Potassium 188.75mg 105%
Total Carbs 14.78g 129%
Sugars 2g 209%
Dietary Fiber 1.43g 149%
Protein 5.03g 263%
Vitamin C 8.6mg 376%
Iron 0.2mg 36%
Calcium 95.2mg 249%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56.1
    Points
  • 64
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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