{"id":2599,"date":"2010-08-07T09:01:00","date_gmt":"2010-08-07T07:01:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/08\/pizzaschnecken\/"},"modified":"2017-04-21T19:15:37","modified_gmt":"2017-04-21T17:15:37","slug":"pizzaschnecken","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/08\/pizzaschnecken\/","title":{"rendered":"Pizzaschnecken"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Pizzaschnecken\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/07\/Pizzaschnecken.jpg\" alt=\"Pizzaschnecken\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/span>It seems like the hot summer is already gone but the weather is still good enough for day trips.<\/p>\n<p>For Hiking or as a snack for work I like to bake pizza rolls very much. This time I tried a new variation and baked Pizza swirls.<\/p>\n<p>For the filling I decided to take a mixture of sour cream, grated cheese, dried tomatoes and Kalamon olives.<\/p>\n<p>The sour cream make the filling creamy and the kalamon olives add so much flavour to the swirls.<\/p>\n<p>I am addicted to kalamon olives. They have a deep purple colour and they have a strong aromatic taste because they are harvested when they are ripe. There is no need to colour this olives.<\/p>\n<p><!--more--><\/p>\n<h3><span style=\"text-decoration: underline;\">Pizza Swirls<\/span><\/h3>\n<p>enough for 25 pizza swirls<\/p>\n<p><strong>Poolish:<\/strong><\/p>\n<ul>\n<li>0,5g fresh yeast<\/li>\n<li>150g water<\/li>\n<li>150g flour (Type 550)<\/li>\n<\/ul>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>500g\u00a0 flour (Type 550)<\/li>\n<li>1g yeast<\/li>\n<li>290g water<\/li>\n<li>30g olive oil<\/li>\n<li>10g salt<\/li>\n<li>whole <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\">Poolish<\/a><\/li>\n<\/ul>\n<p><strong>Filling<\/strong>:<\/p>\n<ul>\n<li>300g grated cheese<\/li>\n<li>200g sour cream<\/li>\n<li>50g Kalamon Olives<\/li>\n<li>25g dried tomatoes<\/li>\n<li>1 garlic clove<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Mix all ingredients for the poolish and ferment it for 12 hour at room temperature.<\/p>\n<p>Add al ingredients for the dough to the poolish and knead the dough for 5 min. The dough is a little bit sticky now, but that is ok.<\/p>\n<p>Now place the dough in a good oiled container and ferment for 2 hours. Give the dough two folds during this time.<\/p>\n<p>In the meantime prepare the filling: Soak the dried tomatoes in hot water for 30 min. Chop the Kalamon olives and the soaked tomatoes. Mince the garlic and mix all ingredients. Season with salt.<\/p>\n<p>Flatten the dough to a rectangle and coat with the filling. Roll it from the long side rather loosely into a log. Cut in 3 cm wide slices, place on a paper lined baking tray and proof for one hour.<\/p>\n<p>Preheat the oven to 200\u00b0C (180\u00b0C in an convection oven) and bake for 30 min.<\/p>\n<p>Like every week I submitt this entry to Susans weekly <a href=\"http:\/\/www.wildyeastblog.com\/yeastspotting\/\">Yeastspotting<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It seems like the hot summer is already gone but the weather is still good enough for day trips. For Hiking or as a snack for work I like to bake pizza rolls very much. This time I tried a new variation and baked Pizza swirls. For the filling I decided to take a mixture [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[15,9],"tags":[157,210,278,273,299],"class_list":["post-2599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgericht","category-brotchen","tag-getrocknete-tomaten","tag-knoblauch","tag-oliven","tag-nur-mit-hefe","tag-pizza"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2599"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2599\/revisions"}],"predecessor-version":[{"id":20373,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2599\/revisions\/20373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20374"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}