Ingredients
Method
- In a small bowl, combine the warm water, yeast and sugar. Stir gently and let sit for about 10 minutes, until foamy.
- In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until a dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise for about 1 hour, or until doubled in size.
- Gently punch down the dough and roll it into a rectangle about 16 × 12 inches.
- Spread a thin, even layer of tomato sauce over the dough, leaving a 3/4-inch border along one long edge.
- Sprinkle the mozzarella, diced ham, Parmesan and oregano evenly over the sauce. Season with salt and pepper.
- Starting from the filled long edge, roll the dough tightly into a log.
- Pinch the seam closed and place the log seam-side down. Refrigerate for 15 minutes to make slicing easier.
- Using a sharp knife, cut the log into slices about 1 inch thick.
- Arrange the pinwheels cut-side up on a greased or parchment-lined baking sheet, leaving space between each one.
- Brush the edges lightly with olive oil and sprinkle with dried oregano. Let rest for 15 minutes while preheating the oven to 400°F.
- Bake for 18–25 minutes, until golden brown and the cheese is melted.
- Let cool for a few minutes before serving. Enjoy warm!
Notes
Chilling the log for 15 minutes makes it much easier to cut clean slices. Use thick tomato sauce so the dough does not turn soggy.