Recipes+
Ingredients
Method
1.Combine 2/3 cup lukewarm water, yeast, sugar, salt and oil in a small bowl. Set aside in a warm place for 5 minutes or until frothy. Sift flour into a large bowl. Make a well at the centre; stir in yeast mixture. Using hands, gather dough into a ball.
2.Knead dough on a floured surface for 8-10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover dough with plastic food wrap; set aside in a warm place for 15 minutes to prove.
3.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Heat a large frying pan over moderate heat. Cook and turn sausages for 10 minutes or until cooked. Cool slightly. Slice thinly.
4.Roll dough on a lightly floured bench to a 30 x 25cm rectangle. Spread pasta sauce over dough. Top with sausage, spinach, mushroom and cheese. Roll up from long side to enclose filling. Using a serrated knife, cut into 12 rounds. Place rounds on prepared tray, leaving a 2cm space between each roll. Bake for 20 minutes or until golden brown. Serve with salad.
A 7g sachet of dried yeast equals 2 teaspoons. Any plain flour will do, but bread flour and strong flour contain more gluten. Gluten contributes to good structure and texture.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door