1 tablet of biological yeast
1 tablespoon of sugar
250 ml of milk
1 tablespoon of salt
500 g of wheat flour
1/2 cup of oil
200 g of mozzarella cheese, sliced
150 g of ham, sliced
1 tablespoon of oregano
3 tablespoons of grated Parmesan cheese
1 tablet of biological yeast
1 tablespoon of sugar
250 ml of milk
1 tablespoon of salt
500 g of wheat flour
1/2 cup of oil
200 g of mozzarella cheese, sliced
150 g of ham, sliced
1 tablespoon of oregano
3 tablespoons of grated Parmesan cheese
In a bowl, dissolve the yeast in sugar
Acknowledge gradually the milk, salt, flour, and oil
Work the dough and let it rest for 30 minutes or until doubled in volume
With the rolling pin, open the dough to a thickness of 0.5 cm and cover with a layer of mozzarella cheese and ham
Sprinkle with oregano and roll the dough into a mixed rocambole shape
Cut into slices of 2 cm width and sprinkle with grated Parmesan cheese
In a rectangular baking dish lightly greased with a little butter, place the slices of mixed rocambole and let it rest for 15 minutes
Put in a preheated oven and bake for 20 minutes at medium temperature.
