1 packet of active dry yeast
1 tablespoon of sugar
50g of melted butter
1 cup of warm milk
2 eggs
Salt and black pepper to taste
4 1/2 cups of all-purpose flour
Filling
300g of ricotta cheese crumbled
250g of provolone cheese grated
4 tablespoons of olive oil
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
1 packet of active dry yeast
1 tablespoon of sugar
50g of melted butter
1 cup of warm milk
2 eggs
Salt and black pepper to taste
4 1/2 cups of all-purpose flour
Filling
300g of ricotta cheese crumbled
250g of provolone cheese grated
4 tablespoons of olive oil
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
In a bowl, dissolve the yeast in sugar, mix in butter, milk, eggs, salt, and pepper
Gradually add the flour and knead the dough until it's smooth and elastic
Cover and let rise until it has doubled in size
Filling
Mix together ricotta cheese, provolone cheese, olive oil, salt, black pepper, and parsley
Assembly
Knead the dough again and roll it out
Cut into three large strips and fill each one
Roll up tightly and press the edges to seal
Place in a baking dish, cover, and let rise for 20 minutes
Bake in a preheated oven at 220°C for 45 minutes or until golden brown.
