Aperitif swirl wreath

Aperitif swirl wreath

Total: 2 hr 15 min. | Active: 30 min.
Nutritional value / piece: 158 kcal
, Fat: 6 g
, Carbohydrate: 18 g
, Protein: 8 g


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g light spelt flour
125 g wholemeal PureSpelt flour
1 ¼ tsp salt
¼ cube yeast (approx. 10 g), crumbled
2 dl water
1 tbsp olive oil


3 tbsp tomato puree
3 tbsp grated Parmesan
1 tbsp water
1 tin anchovy fillet, drained, finely chopped
5 artichoke hearts in oil, drained, finely chopped

To shape

150 g mozzarella, torn into pieces
1 glass dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
50 g grated Parmesan
6 sprigs oregano, leaves torn off
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How it's done

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Mix the flour and salt in the food processor bowl. Add the yeast, water and oil, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr.


Combine the tomato puree, parmesan and water, mix in the anchovies and artichokes.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Add the mozzarella, tomatoes, cheese and oregano. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, form a wreath shape on a baking tray lined with baking paper, allow to rise at room temperature for approx. 15 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve lukewarm.

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