Savory Stuffed Fantazi Pizza Rolls

In a small bowl, dissolve the sugar in the lukewarm water. Sprinkle the yeast over the surface and let it stand for 5–10 minutes until foamy and activated.

In a large mixing bowl, combine the salt and 3 tablespoons vegetable oil. Add the yeast mixture, then gradually incorporate the flour until a soft, smooth, non-sticky dough forms.

Knead the dough on a lightly floured surface for 5–10 minutes until elastic. Place it back in the bowl, cover with a clean kitchen towel, and let rest at room temperature for about 1 hour, until slightly puffed.

Meanwhile, prepare the sauce. Heat the tomato puree with 2 tablespoons vegetable oil over medium heat, stirring until excess moisture evaporates. Add thyme, hot ketchup, salt to taste, and a pinch of nutmeg. Remove from heat and let cool slightly.

Prepare the filling by combining the chopped onion, bell pepper, boiled egg, and ham in a bowl. If you prefer a milder onion flavor, lightly sauté the onion first.

Roll the rested dough out on a lightly floured surface into a thin rectangle, about 2–3 mm thick. Trim the edges for neatness.

Leaving about a 2 cm border along one long edge, spread the sauce evenly over the dough. Scatter the filling mixture on top and finish with the grated mozzarella.

Roll the dough tightly into a log, sealing it gently along the clean border. Slice into pieces about 2–3 cm thick.

Grease a muffin tin and place each roll upright into the molds. Spoon a little extra sauce on top if desired.

Bake in a preheated oven at 170°C (275°F) for 15–20 minutes, until the rolls are lightly golden and fully cooked. Serve warm.