Lectin-free pizza rolls with salami & mozzarella

Oct 12, 2026

By Tobias Stumpfl

Lektinfreie Pizzaschnecken mit Salami & Mozzarella

Lectin-free pizza swirls with organic salami and buffalo mozzarella

Juicy, savory, and wonderfully aromatic: these pizza swirls combine a fluffy yeast dough with a hearty filling of organic salami, creamy buffalo mozzarella, olives, and Mediterranean oregano. Perfect as a snack, for lunchboxes, picnics, or as finger food for guests.

Preparation time: approx. 20 minutes
Rising time: approx. 45–60 minutes
Baking time: approx. 30–45 minutes
Difficulty: easy
Yields: approx. 12–16 pizza swirls

Ingredients

For the dough

250 g light organic baking mix
400 ml water
1 tbsp salt, adjust according to manufacturer instructions if necessary
1 packet organic dry yeast

For the filling

Organic salami, to taste
Organic buffalo mozzarella
Organic olives
Dried oregano
Optional: organic capers

Finely chop all the ingredients for the filling. When choosing salami, ensure it has a suitable spice composition.

Preparation

1. Prepare the yeast dough

Mix the organic baking mix with the dry yeast and salt in a bowl. Gradually add the water and knead everything into a smooth dough. For gluten-free or alternative baking mixes, follow the dough consistency and rising time stated on the packaging.

2. Let the dough rise

Cover the dough and let it rise in a warm place until it has visibly increased in size. Depending on the baking mix used, the required time may vary.

3. Prepare the filling

While the dough is resting, finely chop the organic salami, buffalo mozzarella, and olives. If you like it extra savory, add finely chopped capers. Then mix everything together with the oregano.

4. Roll out and fill the dough

Roll out the dough on a suitable, well-floured work surface into a rectangle. Spread the prepared filling evenly over it, leaving a small border free along one of the long sides.

5. Form the pizza swirls

Carefully roll up the dough from the long side. Cut the roll into slices about 2–3 cm thick using a sharp knife and place the swirls on a baking sheet lined with parchment paper, leaving some space between them.

6. Baking

Bake the pizza swirls according to the temperature instructions on your baking mix. A guideline is approximately 250 °C (482 °F) top/bottom heat for 30–45 minutes. They are done when the dough is thoroughly baked and the surface is slightly golden brown.

7. Serve and enjoy

Let the pizza swirls cool briefly and serve them best while still warm. They also taste great cold and are perfect for taking with you.

Lectin-free pizza swirls with salami & mozzarella

Tobio Tip

For an extra aromatic filling, drain the olives and capers well. This prevents the dough from becoming unnecessarily moist, allowing the pizza swirls to keep their shape.

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