3 eggs
3/4 cup (ch) of oil
1/2 cup (ch) of cornstarch
2 cups (ch) of milk
1 1/2 cups (ch) of wheat flour
2 tablespoons of grated Parmesan cheese
Salt to taste
1 tablespoon of active dry yeast
Filling
1 tablespoon of olive oil
1 small onion finely chopped
1 small green pepper, cut into cubes
4 cherry tomatoes, seeded and chopped
Salt to taste
1 tablespoon of chili flakes
5 hot dogs, well-cooked
3 eggs
3/4 cup (ch) of oil
1/2 cup (ch) of cornstarch
2 cups (ch) of milk
1 1/2 cups (ch) of wheat flour
2 tablespoons of grated Parmesan cheese
Salt to taste
1 tablespoon of active dry yeast
Filling
1 tablespoon of olive oil
1 small onion finely chopped
1 small green pepper, cut into cubes
4 cherry tomatoes, seeded and chopped
Salt to taste
1 tablespoon of chili flakes
5 hot dogs, well-cooked
In a blender, beat the eggs, oil, cornstarch, milk, flour, cheese, salt, and yeast
Filling
1
In a pan, heat the olive oil, sauté the onion and green pepper until tender, then add the tomatoes
Season with salt and let simmer over low heat until the tomatoes are fully cooked
Sprinkle with chili flakes
2
Cut the hot dogs in half lengthwise
Grease a baking dish with butter, place half of the dough, spread the cold sauce, and distribute the hot dogs
Cover with the remaining dough and bake for 40 minutes or until golden brown.
