Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Filling
To decorate and bake
How it's done
Yeast dough
Mix the flour and salt in a bowl. Add the yeast, oil and water, knead into a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
Filling
On a lightly floured surface, knead the dough once more, cut into 10 equal pieces, press down. Spread the tomato puree on top, place the vegetables and cheese in the centre of each piece of dough. Seal the dough and shape into balls. Place the balls (seam side down) on a baking tray lined with baking paper, shape into a snake.
To decorate and bake
Press two olive slices into the snake's head as eyes and press the pepper baton into the front of the head as a tongue, use the rest of the olive slices to decorate the dough.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
Allow to cool slightly on a cooling rack, serve lukewarm.
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