Ham and cheese pinwheels

Ingredients

Preparation

FOR THE DOUGH

1. In a large bowl, combine the water, sugar, and yeast. Stir to dissolve and set aside, about 5 minutes, until the yeast is active (bubbling, yeasty aroma).
2. Add the flour and combine thoroughly by hand for 3 to 4 minutes. Let rest for 5 minutes.
3. Add the salt and oil to the dough and mix well.
4. Transfer the dough to a floured work surface and knead for 5 to 7 minutes. The dough should be smooth, and it should not stick to the surface (add a bit of flour if needed).
5. Grease another big bowl with some olive oil. Place the dough into the oiled bowl and cover with a clean, damp dish cloth. Let the dough rise for 1.5 hours, preferably in a warm part of the kitchen. The dough should have doubled in size.

ASSEMBLY

1. Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll out the dough into a 13” x 18” rectangle, about ½-inch thick.
3. Place the prosciutto cotto slices on the spread-out dough to cover it completely. Sprinkle the chopped olives on top. Cover with the mozzarella and herbs.
4. Roll the dough tightly lengthwise and cut into 12 equal slices, about ½-inch thick.
5. Place the pinwheels on the large baking sheet lined with parchment paper, cut side down, making sure to leave a space of about ½ inch between each.
6. Cover with a clean kitchen towel and let the dough rise another 15-20 minutes.
7. Lightly brush each pinwheel with the olive oil. Top with the Parmesan and pepper.
8. Bake in the preheated oven for about 15 minutes or until golden brown. Buon appetito!