Crust
1 packet of biological yeast (15 g)
2 tablespoons of sugar
1 tablespoon of salt
1/4 cup of olive oil
1 cup of warm water
1 egg
3 cups of wheat flour
1 beaten egg yolk for brushing
Parsley to sprinkle
Filling
150g of sliced ham
150g of white cheese, sliced
2 tomatoes, cut into slices and seasoned with olive oil and parsley
200g of catupiry
Crust
1 packet of biological yeast (15 g)
2 tablespoons of sugar
1 tablespoon of salt
1/4 cup of olive oil
1 cup of warm water
1 egg
3 cups of wheat flour
1 beaten egg yolk for brushing
Parsley to sprinkle
Filling
150g of sliced ham
150g of white cheese, sliced
2 tomatoes, cut into slices and seasoned with olive oil and parsley
200g of catupiry
Dissolve the yeast with sugar and salt in a bowl
Add the olive oil, warm water, egg, and mix well
Gradually add the flour and knead the dough until it becomes homogeneous
Add more flour if necessary
Knead the dough, divide into 12 portions, cover, and let rest until it doubles in volume
Open each portion with a rolling pin and fill with ham, white cheese, tomato, and catupiry
Roll up and close the ends
Place on a baking sheet greased with olive oil and let rest for another 20 minutes
Brush with egg yolk, sprinkle with parsley, and bake in a preheated oven at 200°C for approximately 30 minutes.
