Dough:
1/2 cup of oil
3 eggs
1 cup of wheat flour
1 cup of milk
2 tablespoons of active dry yeast
2 tablespoons of grated Parmesan cheese.
Filling:
1 tablespoon of oil
2 cloves of garlic, minced
2 diced tomatoes, seeds removed
Salt and pepper to taste
100g of shredded Provolone cheese
150g of sliced Mozzarella cheese
200g of shredded Cheddar cheese
Grated Parmesan cheese to sprinkle
Dough:
1/2 cup of oil
3 eggs
1 cup of wheat flour
1 cup of milk
2 tablespoons of active dry yeast
2 tablespoons of grated Parmesan cheese.
Filling:
1 tablespoon of oil
2 cloves of garlic, minced
2 diced tomatoes, seeds removed
Salt and pepper to taste
100g of shredded Provolone cheese
150g of sliced Mozzarella cheese
200g of shredded Cheddar cheese
Grated Parmesan cheese to sprinkle
Dough:
In a blender, beat all the dough ingredients
Divide into two portions and bake for 20 minutes in ungreased baking sheets - 22 x 33 cm - lined with parchment paper and greased
Remove warm from the oven and let cool on a clean towel
Filling:
Heat the oil, sauté the garlic, cook the tomatoes, season with salt and pepper
Unroll the doughs, spread the tomato filling and top with Provolone, Mozzarella, and 150g of Cheddar cheese
Roll up and place in a greased baking dish
Sprinkle with Parmesan cheese and the remaining Cheddar cheese
Bake until the cheeses melt.
