Crazy Dough Rolls

Crazy dough rolls can be a creative and tasty dish. Crazy dough, also known as “oil dough” or “strudel dough,” is a simple, elastic, and unleavened mixture. Here’s how you can make rolls with this type of dough.

Ingredients

• 300 g of flour
• 120 ml of warm water
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon of salt
• Filling of choice (sautéed vegetables, meat, cheese, etc.)

Preparation

1. In a large bowl, combine the flour with salt. Add the oil and warm water a little at a time, starting to knead with your hands or with a fork until a ball begins to form.

2. Transfer the dough onto a lightly floured surface and work it for about 10 minutes, until it is smooth and elastic. If necessary, add a little flour to prevent sticking.

3. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This will give the dough time to relax, making it easier to roll out.

4. Divide the rested dough into smaller portions, then roll out each portion into thin rectangles on a lightly floured surface.

5. Prepare your filling and place it near one end of the dough rectangle, leaving a free edge all around.

6. Roll the dough around the filling, folding the sides in to seal the rolls and prevent the filling from leaking out during cooking.

7. Heat a frying pan with a drizzle of oil and, when it is hot, lay the rolls in. Cook until golden brown on all sides.

8. Serve the rolls hot, perhaps with a sprinkling of grated cheese or a simple tomato sauce on the side.

Curiosity

Crazy dough is a very versatile dough that can also be used for sweets, such as apple strudel, or other savory recipes like savory pies or certain types of focaccia. Additionally, you can add a truly Italian touch to your roll variants with fillings such as ham and cheese, spinach and ricotta, or a julienne of seasonal vegetables.