Dough:
4 cups of wheat flour
2 egg yolks
2 teaspoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold water
1 cup of melted butter or margarine at room temperature
Filling:
2 jars of creamy rennet cheese spread
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of finely chopped onion
1 tablespoon of mustard
4 tablespoons of finely chopped pickles
8 slices of cooked ham
Dough:
4 cups of wheat flour
2 egg yolks
2 teaspoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold water
1 cup of melted butter or margarine at room temperature
Filling:
2 jars of creamy rennet cheese spread
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of finely chopped onion
1 tablespoon of mustard
4 tablespoons of finely chopped pickles
8 slices of cooked ham
To make the dough: Sieve the wheat flour on a surface where it will be kneaded
Make a well and place the egg yolk, yeast, and salt inside
Add the melted butter or margarine
Mix without overworking, adding cold water as needed until the dough is soft and well-kneaded
Spread the dough with your hands on the bottom and sides of a baking dish lined with parchment paper
Poke the bottom well
Place a sheet of wax paper on top and add some rice or raw beans to keep the shape
Bake until it turns lightly golden brown
Let cool
To make the filling: Mix all ingredients well and place inside the cooled dough
Garnish with slices of ham rolled up
Serve 6-8 portions.
