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Hot Serrano Ham and Ricotta Rolls

By rorykelly

December 20, 2016 at 12:10am


  • 500g strong white bread flour
  • 2 packs fast acting yeast
  • 300ml luke warm water
  • 2-3 three ripe plum tomatoes
  • 8 big spoonfuls of ricotta cheese
  • Serrano Ham
  • A few lugs of olive oil

More hand held food here and for all intents and purposes it's a pig in a blanket and should really only be eaten directly from the oven while the cheese is oozy and the Serrano ham is crisp and salty.

Basically this is a just a rolled up bap... But it's the simple things that can blow your gonks right off...


Step 1

All your baked sambo ingredients.

Ingredients 1

Step 2

Combine the yeast and luke warm water in one bowl and the flour, salt and oil in another. Allow the yeast and water to get acquainted for a few minutes, when you see lots of bubbles forming you're good to go.

Step-1 1

Step 3

Add the yeast mix to the flour mix and bring everything together with a fork. Then get in with your hands and really bring everything together, turf out onto a floured worktop and get kneading for about 10 minutes.

Step-2 1

Step 4

Sling back into the bowl, cover with a shower cap (yeah, one of those you swiped from the Shelbourne) and leave to rise for about 2 hours.


Step 5

When the dough has risen, turf it out again onto your worktop and divide into 4 equally sized pieces.


Step 6

Form the dough into flat discs about 1cm thick (this is entirely up to you, if you fancy a thinner bap then flatten a bit more (easy that, innit!)


Step 7

Next lay on the Serrano, Ricotta and tomato and tuck them in like pigs in blankets. Bake at 200C for about 25 minutes.


Step 8

And that's it - Serrano and Ricotta Rolls

Final 2


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