Corn Casserole with Calabresa Filling

Name: Corn Casserole with Calabresa Filling
Yield: 16
Ingredients: Butter (for greasing); For the dough; 2 cans of cooked corn, drained (400 g); 1 small onion (70 g), chopped coarsely; 1/2 cup all-purpose flour (60 g); 2 cups milk (480 ml); 1/2 cup grated Parmesan cheese (55 g); 3 eggs; 1 tablespoon active dry yeast; For the filling; 2 tablespoons olive oil; 1 medium onion (100 g), chopped; 3 cloves garlic, minced; 400 g of skinless calabresa sausage, crumbled

1
Butter (for greasing)
2
For the dough
3
2 cans of cooked corn, drained (400 g)
4
1 small onion (70 g), chopped coarsely
5
1/2 cup all-purpose flour (60 g)
6
2 cups milk (480 ml)
7
1/2 cup grated Parmesan cheese (55 g)
8
3 eggs
9
1 tablespoon active dry yeast
10
For the filling
11
2 tablespoons olive oil
12
1 medium onion (100 g), chopped
13
3 cloves garlic, minced
14
400 g of skinless calabresa sausage, crumbled

Ingredients

1
Butter (for greasing)
2
For the dough
3
2 cans of cooked corn, drained (400 g)
4
1 small onion (70 g), chopped coarsely
5
1/2 cup all-purpose flour (60 g)
6
2 cups milk (480 ml)
7
1/2 cup grated Parmesan cheese (55 g)
8
3 eggs
9
1 tablespoon active dry yeast
10
For the filling
11
2 tablespoons olive oil
12
1 medium onion (100 g), chopped
13
3 cloves garlic, minced
14
400 g of skinless calabresa sausage, crumbled

Directions

1
Preheat oven to 200°C (medium)
2
Grease a 26.5 cm x 40 cm baking dish with butter and line it with parchment paper greased with butter. Reserve
3
Prepare the dough: in a blender, blend the corn, onion, flour, milk, and Parmesan cheese until smooth (about 5 minutes)
4
Transfer to a medium saucepan and bring to high heat, stirring constantly, until thickened (about 5 minutes)
5
Let cool in a large bowl
6
In a stand mixer, beat the eggs until frothy (about 7 minutes)
7
Add them to the corn mixture, stirring gently with a spoon until combined
8
Add yeast and stir slowly
9
Spread this mixture into the prepared baking dish using a spatula or wooden spoon
10
Reduce oven temperature to 180°C (medium) and bake until the dough is golden brown (about 30 minutes)
11
Prepare the filling: in a medium saucepan with olive oil, sauté the onion and garlic over high heat until softened (about 5 minutes)
12
Add the calabresa sausage and cook until tender (about 10 minutes). Reserve
13
Remove the dough from the oven and let cool for about 5 minutes
14
Unmold onto a clean and dry cloth
15
Remove parchment paper and flip over to another cloth
16
Let rest for 5 minutes before filling to maintain shape
17
Unroll, spread the reserved filling, and re-roll
18
Transfer to a serving dish and serve immediately
19
194 calories per slice