- 400 gr. flour Manitoba
- 20 gr. yeast
- a glass of warm water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons ‘nduja
- 100 gr. soft cheese
- a dozen nuts
Dissolve the yeast in half a glass of warm water and pour it into a bowl containing the flour, 2 tablespoons of olive oil and salt; gradually add a little water until you have a soft dough.
Knead for 10 minutes until the mixture is elastic, smooth and homogeneous. Cover with plastic wrap and let rise for 1 hour. After this time, divide the dough into two parts and flatten one of it with a rolling pin, getting a 3 mm thick rectangle. Stir the ‘nduja with the 2 tablespoons of oil and coated half of this compound on the entire surface of the rectangle; add half of the soft cheese and half the chopped nuts. Roll up everything starting from the wider side. Do the same thing with the other half of the dough and the remaining ingredients. Cut the roll into 2 cm thick slices and arrange them with the cut side down on a baking sheet lined with parchment paper. Let rise again for about 20 minutes and bake at 180 C degrees for 20 minutes or until swivels are golden brown.