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Pizzette sfoglia!




Puff pastry

400 grams

Tomato pulp

100 grams


1 spoon


1 teaspoon


to taste

Fontina cheese

100 grams


1 unit

starters from Italy - Sardegna

Pizzette sfoglia!

Pizzette sfoglia!

vegetarian with gluten with eggs with lactose with good fats

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizzette sfoglia!

The favorite snack of Cagliari!

Pizzette sfoglia! step 1

step 1

We cut the cheese into cubes, season the sauce with salt and oregano and open the puff pastry. Roll out and cut the circles with the 9 cm coppapasta.

Pizzette sfoglia! step 2

step 2

We arrange the circles obtained on the pan lined with parchment paper, season with a teaspoon of heap, three or four cubes of cheese, 2 capers and if we use the anchovies, brush the edges with the beaten egg.

Pizzette sfoglia! step 3

step 3

We close the edges well with a small circle of dough, pressing on the edges to seal and create a smaller circle with the smaller measure coppadot (my 7 cm), without cutting the dough, we just have to leave a mark. Brush with the egg.

Pizzette sfoglia! step 4

step 4

It would be ideal to cook them in a ventilated oven at 200 ° for about 10 minutes, if you do not have it in a static oven at 190 ° to browning. They are crumbly, delicious, ideal for buffets or for a different dinner, or even for a snack!

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