Pizza stuffed with frame
Bakery products from Italy - Campania
Crescent Ham And Cheese
Crescent Ham And Cheese
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A simple rustic, ideal as an appetizer or a savory dinner, to be cooked with the ingredients you like!
preparation
step 1
Dissolve the yeast bacon and the teaspoon of sugar in lukewarm water. Pour the mixture into a large bowl and begin gradually adding flour and oil (alternate as you mix).
step 2
When less than half of the flour is left, pour the mixture over a slightly floured workpiece and vigorously mix, incorporating the remaining flour until it is compact.
step 3
Lightly fry the base of the bowl, put the panet inside, cover with food film and a clean cloth and let it stand in the oven for about 2 hours.
step 4
After the leavening time, resume the dough, place it on the work surface again flamed and work it just a minute to make it elastic.
step 5
At this point, with a roller coaster, place it as much as possible (without exaggerating, otherwise you risk hacking the dough if you pull it too far) until you get a rectangle.
step 6
Now you just have to cook with ham and sliced cheese. When done this, roll the dough from the long side of the rectangle.
step 7
Pinch the ends with your hands so that cheese is not cooked, place the dough on a plate of baked paper, give it a crescent shape and cook at 200 ° for about 30 minutes.
step 8
After 30 minutes, if the crescent ham and cheese should turn out to be slightly golden, let it cook another 5 minutes. Otherwise, fry and let cool for good.
step 9
NOTES: If you do not have the Manitoba flour, you can replace it with flour 00. It's fine sliced cheeses, the thin ones are not good. It can be stuffed with other salami or vegetables.