Ingredients
For 6 portions
For the Strudel
125g
QimiQ Cream Base
100g
Pizza cheese, grated
100g
Mushrooms, quartered
0.5
Yellow pepper(s), finely diced
2tbsp
Green olives, sliced
2
Tomato(es), cored
1tsp
Capers, small
Salt and pepper
400g
Fresh pizza dough, 1 package
1tsp
Italian herb mix
15
Ham slice(s) 25 g each
1
Egg(s), to brush
Olive oil, to brush
Flour, to dust
For the tomato dip
250g
QimiQ Classic, unchilled
65ml
Sunflower oil
15g
Tarragon mustard
0.5
Lemon(s), squeezed
200g
Tomato(es), cored
2tbsp
Basil, finely chopped
Salt and pepper
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Mix together the QimiQ Sauce Base and cheese.
- Fry the onions, peppers and olives. Drain well and add to the QimiQ Sauce Base mixture.
- Add the tomatoes and capers and mix well. Season to taste with the seasoning and herbs.
- Preprepare the pastry according to the instructions on the packet. Halve lengthwise to form 2 strips. Brush with egg and line with ham slices. Spread the filling onto the ham and roll up both strudels tightly.
- Place onto a greased baking tray with the opening facing down. Brush with oil and dust with flour. Prick with a fork a few times in order to allow the steam to escape whilst baking.
- Bake in the preheated oven for approx. 30 minutes (cover with tin foil to prevent burning if necessary).
- For the tomato dip: whisk the unchilled QimiQ Classic smooth. Slowly add the oil and the remaining ingredients and mix well. Season to taste.
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