2 cups pulled pork
6 oz shredded mozzarella
6 oz shredded gouda
1/3 cup parmesan cheese
For the dough:
2 packages dry yeast (1.4 oz each)
2 tablespoons sugar
1.5 cups warm water
1/3 cup vegetable or olive oil, plus extra for brushing
2 teaspoons salt
4 cups flour
- Start by making the pizza dough. In a bowl, combine the yeast, sugar and warm water. Leave for 10 minutes to allow the yeast to activate and bloom. (If you have seen no growth in the yeast you’ll have to tip this batch and start again).
- Once the yeast is activated, stir in the oil and salt. Add the flour then use a dough hook on a stand mixer to combine and knead the ingredients, about 5 minutes. You can do this step by hand, it’ll just take a bit of elbow grease!
- Dump the dough into a large bowl greased with oil, then cover with a cloth and set in a warm place to let the dough rise for about an hour. It should at least double in size.
- Preheat an oven to 400f. Brush a casserole or baking pan with oil.
- Once the dough has risen, transfer to a board or silicon mat and knead a few times. Divide into 12 pieces and cover with the cloth to prevent them drying out as you make each roll.
- Take one piece of dough, and use your hands to flatten it out in a circle, about half an inch thick. Place a tablespoon of gouda in the middle, then top with about 1.5 tablespoons of pulled pork. Top with a tablespoon of mozzarella, then bring all the edges together and pinch to seal. Place the roll in the tray seam side down.
- Repeat the process until all the rolls are formed, and in the pan, then brush the tops with oil and sprinkle parmesan cheese over the top. Place pan into oven to cook until the tops are a golden brown, about 25-35 minutes.