Italian oven rolls

Name: Italian oven rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g roasted peppers (glass); 1 Onion; 1 Garlic clove; 250 g Mozzarella; 4 thin turkey escalopes (approx. 175 g each); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 TSP Pesto (glass); 3 TABLESPOONS Olive oil; 1 can(s) (425 ml) strained tomatoes; 1 TEASPOON dried Italian herbs; 2-3 stem(s) Basil; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g roasted peppers (glass)
1 Onion
1 Garlic clove
250 g Mozzarella
4 thin turkey escalopes (approx. 175 g each)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 TSP Pesto (glass)
3 TABLESPOONS Olive oil
1 can(s) (425 ml) strained tomatoes
1 TEASPOON dried Italian herbs
2-3 stem(s) Basil
7-10 Tbsp wooden skewers

Directions

1
Rinse and drain the pepper strips. Peel onion and garlic, dice finely. Cut mozzarella into thin slices.
2
Wash the schnitzel and dab dry. Season with salt and pepper. Spread each cutlet thinly with 1 tsp. pesto and cover with paprika. Roll them up and fix them with wooden skewers.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Heat 2 tablespoons of oil in a pan. Brown the rolls in the oil thoroughly all around, remove. Heat 1 tbsp. oil in the frying fat. Sauté the onion and garlic.
4
Stir in tomatoes and dried herbs, bring to the boil. Season with salt, pepper and 1 pinch of sugar.
5
Spread the tomato sauce in an ovenproof dish. Place the rolls inside. Cover with mozzarella. Bake in a hot oven for about 10 minutes. Wash the basil, shake dry and pluck the leaves. Sprinkle the leaves on the rolls.
6
Plus ciabatta or penne.