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!
