Saturday is baking time. And not necessarily sweet. For those for whom cheese and sausage are the best cake, there are also tasty things (and there are many of them).
For example, these rolls. The more cheese there is in the filling, the tastier they are. Here, the main thing is not to put too much cheese - because it can get out and spoil the appearance.
I don’t know how long they will be stored and how long the dough will not become stale, for some reason they don’t stay with us (everyone has a good appetite).
We take:
For the test
- 300 grams of flour
- 150 ml warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- Half a teaspoon of sugar
- Yeast - according to the instructions for those that you use. By the way, you can try Saf-moment dry yeast for pizza (1 sachet for 500 g of flour is calculated), they are with onion flavoring, and in general, they work well in dough without eggs.
For filling:
- 150 grams thinly sliced sausage or ham
- 200 grams of hard cheese - it will also have to be very thinly sliced, directly sliced
For a fragrant crust:
- A couple of tablespoons of olive oil
- Basil, marjoram, oregano - pinch each
- A pinch of salt
- A little grated cheese (optional, you can do it).
How we cook:
Knead the dough in the usual way into warm water with a little flour, a pinch of sugar, yeast. When a frothy head appears, add salt, butter and the rest of the flour and knead.
We leave to come up 2 times (if you suddenly decided to try the pizza yeast, which I wrote about above, only one rise will be enough).
Cut the ham or sausage (it turns out great with salami) into very thin slices, slicing the cheese with the same slices.
Knead the dough, divide into pieces and roll them into thin cakes.
On each tortilla we put slices of ham or sausage, and on top - cheese. We roll it into a roll and squeeze the edges well, and that's all - so that the cheese does not leak out.
We spread it on a baking sheet, let it distance. We mix the oil with salt and herbs, grease the tops and send them to the oven at 180-200 degrees for 15 (maybe a little more, depending on your oven) minutes.
Bon Appetit!