Calabresa Cheese and Tomato Stuffed Bread Rolls
Ingredients
Dough
- 1 packet dry yeast
- 1 teaspoon sugar
- 3 cups warm milk (up to 50 degrees Celsius)
- 1 egg
- 2 tablespoons margarine
- 2 tablespoons oil
- 1 teaspoon salt
- 9 cups all-purpose flour
Filling
- 6 calabresa sausages, cut into small cubes
- 1 kilogram shredded mozzarella cheese (coarse grater)
- 12 tomatoes, peeled and seeded, cut into small cubes, sprinkled with salt and drained
- 500 grams cream cheese
- oregano to taste
- 1 egg, beaten (for brushing)
Preparation
Dough
In a bowl, combine dry yeast, sugar, warm milk, egg, margarine, oil, and salt, then gradually add flour until a dough forms
Knead the dough well
Cover the bowl with plastic wrap
Let rest for 1 hour
Assembly
Divide the dough into two equal parts
On a floured surface, roll each part into a 60 cm by 50 cm rectangle
Layer calabresa cubes, shredded mozzarella, drained tomato cubes, cream cheese, and oregano on each rectangle
Tightly roll each rectangle into a log
Transfer the logs to a greased and floured baking sheet and brush with beaten egg
Let rest until doubled in volume, about 30 minutes
Bake in a preheated oven at 180 degrees Celsius for 40 minutes
Remove from oven, let cool, and serve
