Ham, cheese and pea savory roll

Name: Ham, cheese and pea savory roll
Ingredients: 500 g flour; 1 level teaspoon salt; 25 g fresh yeast; 1 teaspoon sugar; 250 ml water; 30 ml oil; 2 eggs; 100 g homemade ketchup; 10 slices ham; 6 slices cheese; 1 small can peas (140 g drained); 2 g Herbes de Provence

Appetizers - Ham, cheese and pea savory roll by Dina L. - Recipia

This ham, cheese and pea savory roll is a picnic appetizer, baked in two rolls until the crust turns golden. The risen dough stays soft around the filling, and the cold slices are easy to hold; when sliced, you can see the layers of ham and cheese, with peas between them. I cut it into thick slices and eat it cold, with yogurt on the side. Prep: 30 minutes. Cook: 49 minutes. Rest: 85 minutes. Total time: 164 minutes. Serves: 8. About 380 kcal and 17 g protein per serving.

Ingredients

500 g flour
1 level teaspoon salt
25 g fresh yeast
1 teaspoon sugar
250 ml water
30 ml oil
2 eggs
100 g homemade ketchup
10 slices ham
6 slices cheese
1 small can peas (140 g drained)
2 g Herbes de Provence

Preparation

1. Warm 100 ml water in a small saucepan for about 2 minutes, until lukewarm but not boiling. Add the sugar, yeast and 2 tablespoons of the measured flour, then stir until dissolved. Leave the yeast mixture for 10 minutes, until risen and foamy. 2. Sift the remaining flour into a bowl and mix it with the salt. Add the beaten egg, oil and risen yeast mixture. Warm the remaining 150 ml water in the saucepan used for the yeast mixture for about 2 minutes, then pour it in gradually, adding only as much as the dough needs; you may have a little water left over. Knead until you have a soft dough, then leave it in a warm place for 60 minutes, until doubled in size. 3. Drain the peas. Divide the dough in two and roll each piece out on a floured work surface into a rectangle. Spread half the ketchup over each rectangle, arrange 5 slices of ham on each in two rows, then put 3 slices of cheese down the middle of each. Sprinkle the peas, divided between the two pieces, over the top and roll up tightly. 4. Put the rolls on a baking tray lined with parchment paper and leave them to rise for another 15 minutes. Beat the egg for brushing, brush the rolls and sprinkle the Herbes de Provence over the top. 5. Bake in an oven preheated to 180°C for 40-45 minutes, until golden and they pass the toothpick test. They can be served warm or cold.

Notes

Keep the rolls covered in the fridge for up to 3 days; take them out a little before serving. I don't rush the rising, the dough behaves more like homemade bread than puff pastry. Serve the slices with a glass of yogurt, they also work well packed to go. Let the canned peas drain well, and thinly sliced ham is easier to roll. You can leave out the peas or bake the rolls in loaf tins lined with parchment paper.