Pizza Bags
easy
30 mins
30 mins
Ingredients
- 50 g Sliced fennel salami
- 150 g Mozzarella cheese
- 100 g cherry tomatoes
- 3 Stem(s) Basil
- 3 Branches of rosemary
- 125 g Ricotta cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (400 g) Yeast dough with olive oil Ready to bake on baking paper, rolled out rectangularly (37 x 25 cm)
- 7-10 Tbsp Sea salt
Directions
- 1
Cut the salami into strips about 3 cm long. Cut mozzarella into cubes. Wash, dry and quarter the tomatoes. Wash basil, dab dry, pluck leaves from stalks and cut into strips.
- 2
Wash the rosemary, dab dry, cut off the tips and set aside. From the remaining rosemary, pluck the needles from the twigs and chop finely. Mix mozzarella, tomatoes, basil and salami with ricotta, season with salt and pepper.
- 3
Cut the pizza dough on the paper crosswise into 3 strips. Put the ricotta mixture on one half of the dough each, fold the dough and press the edge with a fork. Sprinkle pizza pockets with 1 pinch of sea salt each.
- 4
Cut off excess paper. Bake the bags in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Spread the remaining rosemary on the pockets 5 minutes before the end of the cooking time.
Nutrition Facts
580 kcal
61 g
25 g
29 g
More Delicious Recipes
