Filling
3 tablespoons of olive oil
1 kg of linguiça calabresa
250g of black olives, pitted
2 ripe tomatoes, seeds removed and chopped
1 large onion, well-chopped
Salt to taste
Dough
2 cups of melted butter
1 cup of wheat flour
1 can of guarana
Salt to taste
For brushing
1 egg
For greasing
Butter and wheat flour
Accessories
Macaroni roll
Flat brush
Filling
3 tablespoons of olive oil
1 kg of linguiça calabresa
250g of black olives, pitted
2 ripe tomatoes, seeds removed and chopped
1 large onion, well-chopped
Salt to taste
Dough
2 cups of melted butter
1 cup of wheat flour
1 can of guarana
Salt to taste
For brushing
1 egg
For greasing
Butter and wheat flour
Accessories
Macaroni roll
Flat brush
Filling
1
Cut the linguiça into pieces and process in a food processor
2
In a pan, sauté the onion in olive oil
Add the tomato, linguiça, olives, and salt
Stir well and cook for 5 minutes. Reserve
Dough
1
Place the flour on a smooth surface, forming a mound with a hole in the center
Pour in the melted butter and mix with your hands, adding salt and guarana as you go
Knead until you have a smooth and even dough
2 .Form into a ball, cover with a cloth, and let rest for 30 minutes
Then, knead well and divide into two equal parts
3
Dust a smooth surface with wheat flour and roll out the dough to a rectangle of 40 x 36 cm, no thicker than 0.5 cm
Heat the oven to medium temperature
4
Place the filling on the dough and roll it up like a croissant
Brush with egg and place in a greased baking dish
Repeat with the remaining dough and bake for 30 minutes or until golden.
