In a container, add 10g of dry biological yeast and 1 cup of warm milk. Mix and cover with a cloth for 5 minutes.
Passo 2
Now add ¼ cup sugar, 2 eggs, ¼ cup oil and mix. Then add 4 cups of wheat flour little by little and add. Add 1 tablespoon of salt and mix. Add remaining flour and mix again.
Passo 3
Sprinkle some wheat flour on the table. Solve the dough until it is smooth and does not stick to your hands. Transfer the dough to a container, cover and let it rest for approximately 40 minutes.
Passo 4
Now divide the dough into 2 equal parts. Roll out the dough on the floured table for filling.
Passo 5
Add curd to taste and spread well. Now add 300g of sliced mozzarella. Then add 300g of grated ham and oregano to taste. Brush a little water on the edge and close the dough like this. Remove excess grease from the ends.
Passo 6
Now cut the dough about 4 fingers thick. Sprinkle a little flour on the pan and place the rolls on top of it. Yields approximately 15 snacks, but that depends a lot on the size you're going to cut.
Passo 7
Brush 1 beaten egg over the rolls. Finally, throw some oregano on them. Now just take it to a preheated oven at 180°C for approximately 30 minutes.
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