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The Pizza Alternative – Sausage Cheese Bread!

INGREDIENTS

(for a baking sheet)

Dough :

500 g flour c. ol. the uses

1 sachet of yeast

1 tablespoon of sugar

1 tablespoon of salt

3 tbsp olive oil

150 g sour milk

150 g of water

Stuffing:

250 g of feta cheese

150 g of gouda

150 g of gruyere

6 slices bacon, chopped

6 slices of chopped parsley

1 egg

Chopped fresh thyme and oregano

Pepper

Topping :

50 g of feta

50 g of mozzarella

1 egg

150 g country sausage slices

6 tomatoes cut in half

6 tbsp tomato sauce

1 sliced ​​onion

1 bell pepper slices

Grated oregano

Pepper

Olive oil

In a large bowl, mix the first 4 ingredients of the dough with a spoon.

Heat the sour milk and water together, until they become lukewarm.

Pour into the bowl with the flour mixture and knead to mix well. Towards the end, add the oil.

Cover the dough and let it rise and double in size.

Mix all the filling ingredients well.

On a clean, lightly floured surface, roll out the dough with your hands into a circle of approximately 28-30 cm.

Put the filling in the center and close like a bag.

Line the baking sheet with a non-stick paper. We spread the cheese bread with our hands, putting the joint point down, to make a uniform thin, as possible, dough. It does not need to cover the entire pan.

Mix the cheeses of the coating with the egg and spread over the dough.

Layer the sausage slices, scattering between the tomatoes.

Pour spoonfuls of the tomato sauce.

Add the onion and pepper.

Add pepper, oregano and sprinkle with olive oil.

Bake in a preheated oven, covered, for one hour at 190C.

Then we uncover and let it dry and brown nicely.

 

It is served warm, but also at room temperature.

It is a wonderful appetizer, meze, but also a complete meal, if combined with the aliotic stuffed tomatoes.

PS: The types of cheese, as well as the quantities, are indicative. Depending on the taste. I consider feta, however, essential, as well as the combination of a salty and a sweet yellow cheese.
By @cookthebook.blogspot. Thanks for inspiring us!

INGREDIENTS

(for a baking sheet)

Dough :

500 g flour c. ol. the uses

1 sachet of yeast

1 tablespoon of sugar

1 tablespoon of salt

3 tbsp olive oil

150 g sour milk

150 g of water

Stuffing:

250 g of feta cheese

150 g of gouda

150 g of gruyere

6 slices bacon, chopped

6 slices of chopped parsley

1 egg

Chopped fresh thyme and oregano

Pepper

Topping :

50 g of feta

50 g of mozzarella

1 egg

150 g country sausage slices

6 tomatoes cut in half

6 tbsp tomato sauce

1 sliced ​​onion

1 bell pepper slices

Grated oregano

Pepper

Olive oil

In a large bowl, mix the first 4 ingredients of the dough with a spoon.

Heat the sour milk and water together, until they become lukewarm.

Pour into the bowl with the flour mixture and knead to mix well. Towards the end, add the oil.

Cover the dough and let it rise and double in size.

Mix all the filling ingredients well.

On a clean, lightly floured surface, roll out the dough with your hands into a circle of approximately 28-30 cm.

Put the filling in the center and close like a bag.

Line the baking sheet with a non-stick paper. We spread the cheese bread with our hands, putting the joint point down, to make a uniform thin, as possible, dough. It does not need to cover the entire pan.

Mix the cheeses of the coating with the egg and spread over the dough.

Layer the sausage slices, scattering between the tomatoes.

Pour spoonfuls of the tomato sauce.

Add the onion and pepper.

Add pepper, oregano and sprinkle with olive oil.

Bake in a preheated oven, covered, for one hour at 190C.

Then we uncover and let it dry and brown nicely.

 

It is served warm, but also at room temperature.

It is a wonderful appetizer, meze, but also a complete meal, if combined with the aliotic stuffed tomatoes.

PS: The types of cheese, as well as the quantities, are indicative. Depending on the taste. I consider feta, however, essential, as well as the combination of a salty and a sweet yellow cheese.
By @cookthebook.blogspot. Thanks for inspiring us!

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