250 gr self raising flour
100 gr milk
10 gr instant yeast
1 ½ tablespoons malt extract
100 gr mozzarella cheese
25 gr butter or margarine
5 gr salt
50 gr approximately of concentrated tomato
1 cup mozzarella cheese chopped in very small cubes
1 cup Shredded cheddar cheese
1 cup parmesan cheese
Dry origano


1- Sift the four in a bowl
2- Add the chopped mozzarella and butter, rub with your hands these ingredients until they look like fine bread crumble
3- Mix the milk, malt extract and yeast and add it to the flour mix well
4- Knead until it is a smooth and elastic dough (like bread dough)
5- Form a ball with the dough and put it in a greased bowl, let rest for 30 minutes
6- Roll the dough until it is 2.5 mm (very thin)
7 Spread the tomato paste on the rolled dough, sprinkle with the parmesan cheese, mozzarella, cheddar and origano
8- roll up very thight and wrap the dough in aluminum foil
9- Put it in the refrigerator for some minutes about 10 or less
10- Unwrap the dough and slice Slice into 1 or 1 1/2 centimeters slices and place on a pan covered with waxed paper and well greased leaving space between them so they can rise
11- Allow to rise 1 hour in a warm place and bake in a 200 degree oven until the down side is golden brown .


Mar said...

Esos espirales los hice alguna vez, son deliciosos.
Te contesté lo que me preguntabas de la levadura, pero espero que se haya entendido que puedes reemplazar la levadura de panadería fresca por la que es en polvo también de panadería, no el polvo Royal, espero quede claro. Allí te puse las proporciones para que tengas en cuenta.
50 grs. de levadura fresca, equivalen a 15 grs. de levadura en polvo

Faery said...

Gracias Mar si entiendo lo del polvo Royal aqui tambien lo llamamos asi, y la levadura en polvo es (creo) la instantanea que es como un monton de granitos finitos

Mar said...

exacto!, ya me contarás!