1/2 tablet of biological yeast
1 spoonful of cumin
200 ml of warm milk
1/2 spoonful of salt
2 eggs, lightly beaten
2 spoonsful of melted butter
500g of wheat flour.
Stuffing:
2 spoonsful of olive oil
1 large onion, finely chopped
4 tomatoes, peeled and seeded, finely chopped
1/2 kg of sausage, cooked and finely chopped
Salt, pepper, and chilli flakes to taste
150g of mozzarella cheese, sliced
1 egg, beaten for brushing
1/2 tablet of biological yeast
1 spoonful of cumin
200 ml of warm milk
1/2 spoonful of salt
2 eggs, lightly beaten
2 spoonsful of melted butter
500g of wheat flour.
Stuffing:
2 spoonsful of olive oil
1 large onion, finely chopped
4 tomatoes, peeled and seeded, finely chopped
1/2 kg of sausage, cooked and finely chopped
Salt, pepper, and chilli flakes to taste
150g of mozzarella cheese, sliced
1 egg, beaten for brushing
Bake the oven at 200°C
In a bowl, mix yeast and cumin
Add milk, salt, beaten eggs, melted butter, and wheat flour, gradually
Work the dough until it is smooth and comes away from hands
Cover and let it rest for 15 minutes
Stuffing:
In a pan, heat the olive oil and sauté the onion
Add the tomato, sausage, and season with salt, pepper, and chilli flakes
Cook for 5 minutes, then let it cool
Roll out the dough with a rolling pin, forming a rectangle
Distribute the mozzarella cheese and spread the stuffing
Roll up like a rocambole and press the sides well
Place in a greased baking dish and dust with flour
Let it rest for another 15 minutes
Baste with the beaten egg and bake in the oven at 200°C for 30 minutes or until golden.
