For the dough
2 1/2 cups of wheat flour (300g)
10g of yeast for bread
1 pinch of salt
For the filling
2 1/2 tablespoons of butter
2 zucchinis, sliced into thin rounds (300g)
10 leaves of romaine lettuce, chopped
10 leaves of escarola, chopped
50g of thinly sliced prosciutto
100g of mozzarella di buffalo
Salt to taste
For the dough
2 1/2 cups of wheat flour (300g)
10g of yeast for bread
1 pinch of salt
For the filling
2 1/2 tablespoons of butter
2 zucchinis, sliced into thin rounds (300g)
10 leaves of romaine lettuce, chopped
10 leaves of escarola, chopped
50g of thinly sliced prosciutto
100g of mozzarella di buffalo
Salt to taste
Prepare the dough: in a bowl, combine the flour and yeast
Add 1/2 cup of warm water with a pinch of salt
Mix with your fingertips until all the flour is incorporated into the yeast
Transfer the dough to a floured surface
Work the dough energetically until it becomes a smooth and elastic mixture
Make a ball and cut the dough into a cross shape using scissors
Let it rest in a warm place for 30 minutes, covered with a cloth
Prepare the filling: in a pan with butter, add the zucchini, lettuce, and escarola
Fry quickly and season
Set aside
Place the dough on a floured surface and open it into a rectangle shape, 20x40cm
In the center, arrange the prosciutto slices
On top, place the mozzarella slices and finally the vegetables
The filling should be compact
Using a knife, cut the edges of the dough around the filling into strips about 1 cm thick
Cover the filling, alternating the strips of dough from one side to the other to form a roll
Transfer the filled dough to a rectangular baking dish, greased with butter
Cover with a cloth and let it rest in a warm place for 45 minutes
Bake in a preheated oven at 200°C for 25 minutes or until the crust is golden brown
Serve hot or warm
Serves 8
258 calories per serving.
