'2 cups all-purpose flour'
'2 eggs'
'3 tablespoons butter, softened'
'1 tablespoon active dry yeast'
'Salt to taste'
'Filling'
'1 tablespoon olive oil'
'1 small onion, finely chopped'
'2 cloves garlic, minced'
'250g cooked and shredded chicken breast'
'1/2 cup tomato sauce'
'1/2 cup chopped fresh parsley'
'3 eggs'
'1 cup heavy cream'
'2 tablespoons grated Parmesan cheese'
'Salt and pepper to taste'
'100g cubed Parmesan cheese'
'2 cups all-purpose flour'
'2 eggs'
'3 tablespoons butter, softened'
'1 tablespoon active dry yeast'
'Salt to taste'
'Filling'
'1 tablespoon olive oil'
'1 small onion, finely chopped'
'2 cloves garlic, minced'
'250g cooked and shredded chicken breast'
'1/2 cup tomato sauce'
'1/2 cup chopped fresh parsley'
'3 eggs'
'1 cup heavy cream'
'2 tablespoons grated Parmesan cheese'
'Salt and pepper to taste'
'100g cubed Parmesan cheese'
1
Bake the oven at 350°F
In a bowl, combine flour, eggs, butter, yeast, and salt
Mix until homogeneous
2
Grease a 25cm diameter cake pan with removable sides and bake for 20 minutes
Filling
1
Heat the olive oil in a skillet, sauté the onion, garlic, and chicken
Add tomato sauce and parsley
Remove from heat and let cool
2
In a blender, beat eggs, heavy cream, Parmesan cheese, salt, and pepper
Distribute the chicken over the dough and top with cubed Parmesan cheese
Cover with the creamy mixture
Bake in the oven for 50 minutes more.
