150 g of catupiry-style cheese
1 tablespoon of salt
4 tablespoons of olive oil
250 g (2 1/4 cups) of wheat flour
1 tablespoon of active dry yeast
1 tablespoon of chopped green onion
1 tablespoon of chopped parsley
milk or yogurt for brushing
150 g of catupiry-style cheese
1 tablespoon of salt
4 tablespoons of olive oil
250 g (2 1/4 cups) of wheat flour
1 tablespoon of active dry yeast
1 tablespoon of chopped green onion
1 tablespoon of chopped parsley
milk or yogurt for brushing
Mix the cheese with the egg, olive oil, and salt
Add the remaining ingredients and knead well to obtain a smooth dough
Dust hands with flour and shape into a roll with the dough
Cut a thick slice with a damp knife
Carefully form a rounded roulade
Place in a greased baking dish
Make a cut in the middle, using the back of a knife
Brush with milk or yogurt
Bake in a preheated oven at 220°F for 15 to 20 minutes.
