ITALIAN PIZZA ROLL BOLOGNESE
What you need:
750 grams of puff pastry
500 grams of minced meat (beef + pork)
600 grams of tomatoes in their own juice
250 grams of pizza mozzarella
3 bulbs of shallots
4 teeth of garlic
1.5 tablespoons dried Italian herbs
salt, freshly ground black pepper
fresh Basil for decoration
Press, peel and chop the garlic. Clean and finely chop the shallots. In a large pan with a thick bottom fry in olive oil onions and garlic, 5 minutes.
Add minced meat, fry on high heat, breaking lumps with a fork or wooden spoon until all the minced meat changes color.
Add Italian herbs, salt, tomatoes with juice, bring to a boil. Reduce heat to medium and simmer, stirring, for 15 minutes. Sauce should thicken. Remove the pan from the heat and cool. Heat the oven to 220 °C.
RUB the mozzarella on a coarse grater. Cover a large baking sheet with baking paper, grease with oil. Roll out the dough into thin layers. Grease them all over the surface of the sauce, sprinkle with mozzarella and gently fold each layer of roll. Pinch the seam and place the roll seam down.
With a sharp thin knife, cut each roll into 2 cm thick circles. Spread the circles flat side on a baking sheet at a distance from each other.
Bake in a hot oven until Golden brown and the dough is ready, about 10 minutes. Before serving, sprinkle each with olive oil, lay on a piece of Basil.