Pumpkin Roll with Prosciutto Filling

Name: Pumpkin Roll with Prosciutto Filling
Yield: 12
Ingredients: For the dough; 1 package of active dry yeast (15g); 1 cup of warm milk (240ml); 3 1/2 cups of all-purpose flour (360g); 1/2 teaspoon of olive oil; 1 tablespoon of butter; 1 egg; For the filling; 125g of cooked prosciutto, sliced or coarsely grated; 125g of mozzarella cheese, shredded or coarsely grated; 1 cup of seedless tomato, chopped (180g); 1 teaspoon of chopped parsley; 1 teaspoon of vinegar; 2 teaspoons of finely chopped onion; 1 teaspoon of olive oil; 1 egg yolk (for brushing)

1
For the dough
2
1 package of active dry yeast (15g)
3
1 cup of warm milk (240ml)
4
3 1/2 cups of all-purpose flour (360g)
5
1/2 teaspoon of olive oil
6
1 tablespoon of butter
7
1 egg
8
For the filling
9
125g of cooked prosciutto, sliced or coarsely grated
10
125g of mozzarella cheese, shredded or coarsely grated
11
1 cup of seedless tomato, chopped (180g)
12
1 teaspoon of chopped parsley
13
1 teaspoon of vinegar
14
2 teaspoons of finely chopped onion
15
1 teaspoon of olive oil
16
1 egg yolk (for brushing)

Ingredients

1
For the dough
2
1 package of active dry yeast (15g)
3
1 cup of warm milk (240ml)
4
3 1/2 cups of all-purpose flour (360g)
5
1/2 teaspoon of olive oil
6
1 tablespoon of butter
7
1 egg
8
For the filling
9
125g of cooked prosciutto, sliced or coarsely grated
10
125g of mozzarella cheese, shredded or coarsely grated
11
1 cup of seedless tomato, chopped (180g)
12
1 teaspoon of chopped parsley
13
1 teaspoon of vinegar
14
2 teaspoons of finely chopped onion
15
1 teaspoon of olive oil
16
1 egg yolk (for brushing)

Directions

1
Make the dough: In a small bowl, dissolve the yeast in warm milk and reserve
2
In a large bowl, combine the flour and make a well in the center
3
Add the dissolved yeast, olive oil, butter, and egg
4
Use a fork to mix circular motions until all the liquid is incorporated
5
Transfer to a lightly floured surface and knead until a smooth dough forms that does not stick to your hands
6
If necessary, add more flour
7
Shape into a ball, cover, and let rest for 1 hour at room temperature
8
Make the filling: In a medium bowl, mix well all the ingredients and reserve
9
Preheat the oven to 400°F (hot)
10
Grease a large baking dish with butter
11
On a lightly floured surface, roll out the dough to a rectangle of 30cm x 40cm
12
Cut across the lengthwise into a slice of 5cm wide
13
Divide it in the same direction into five strips of 1cm wide. Reserve
14
Place the filling on the dough rectangle and roll up along the longer side
15
Decorate with the reserved strips, brush with egg yolk, and transfer to the prepared baking dish
16
Lower the oven temperature to 350°F (medium) and bake the pumpkin roll until golden brown (about 50 minutes)
17
Transfer to a serving plate and serve immediately
18
201 calories per slice