Pizzastrudel “Regina” with Fresh Wild Mushrooms

For the pizza strudel “Regina” with fresh wild mushrooms, first finely chop the basil leaves and stir into the strained tomatoes together with sea salt and pepper.

Clean the wild mushrooms and cut them into small pieces.

Also cut the ham into fine strips and the mozzarella into cubes.

Then grate the Gouda cheese.

Roll out the puff pastry into a rectangle and spread with the strained tomatoes. Leave out the edges at the top, bottom and sides by about 3 cm.

Spread ham, wild mushrooms and mozzarella evenly on top.

Brush the top edge with a little egg yolk before rolling the pizza strudel. The egg yolk serves as a dough glue. Now fold the covered puff pastry from the bottom to the top, as well as the edges inwards.

After rolling up the pizza strudel, brush it with the remaining egg yolk and sprinkle with grated Gouda.

Preheat the grill or oven to 200 °C. Bake the pizza strudel “Regina” with fresh wild mushrooms for about 30 minutes.

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