Roll with onions and cheese

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Roll with onions and cheese - simple, fast, delicious

Despite the fact that it's hot outside, sometimes you want to bake. In such a case - a roll with red onions and the most common cheese. You can use creamy, you can use melted, or you can grate hard. I have the usual cream cheese a la Philadelphia. I won't name the brand, because I simply don't know, I bought it in a farm shop.

So, we take:

  • 1 glass of warm water
  • A teaspoon of dry yeast
  • Salt, a pinch of sugar
  • A tablespoon of olive oil
  • About 300-350 gr. flour. The amount depends on how much your flour will “take” moisture.
  • 200-300 gr. cream cheese
  • 1-2 red onions

Egg - brush the top of the roll

How we cook:

We dilute yeast, a pinch of sugar and a couple of tablespoons of flour in warm water and wait for the mixture to rise well. We add salt, butter, the remaining flour there, knead well and leave to approach for a couple of hours (we beat a couple of times, at least).

Ideally, of course, the amount of yeast would be reduced, and the aging time of the dough would be increased in order to obtain a porous focaccia structure, but not everyone has the time and desire to bother with this.

When the dough comes up for the third time, roll it into a rectangular layer, grease it with cheese (it is better to salt it to taste before that), sprinkle with finely chopped red onion, and roll it up.

We leave it to rise a little, grease with an egg and send it to the oven - at 180 degrees for 20-30 minutes.

Enjoy your meal!

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