Pizza pockets with mushroom-salami filling
easy
45 mins
45 mins
Ingredients
- 1 pack of (450 g) frozen yeast dough
- 4 Tomatoes
- 150 g Salami in one piece
- 200 g Mushrooms
- 2 TABLESPOONS Olive oil
- 2 TABLESPOONS Tomato paste
- 1 package (25 g) frozen Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 g medieval Gouda cheese
- 1 Egg Yolk
- 4 TABLESPOONS Milk
- 7-10 Tbsp Flour
Directions
- 1
Defrost yeast dough for 10 minutes at room temperature. In the meantime, clean, wash and chop the tomatoes. Dice salami. Clean, wash and cut the mushrooms into eighths. Heat oil in a pan and fry the mushrooms.
- 2
Stir in tomato paste and herbs. Season with salt and pepper and let cool down. Grate cheese finely. Add 2/3 of the cheese, tomatoes and salami to the mushrooms. Place the dough sheets on top of each other and roll out thinly on a floured work surface. Cut out 8 circles (approx. 14 cm Ø). Spread the pizza filling on one half of the circles, fold the other half over. Press the edge of the pizza pocket together with a spoon handle. Mix egg yolk and milk and spread the pockets with it.
- 3
Cut out 8 circles (approx. 14 cm Ø). Spread the pizza filling on one half of the circles, fold the other half over. Press the edge of the pizza pocket together with a spoon handle. Mix egg yolk and milk and spread the pockets with it. Sprinkle the rest of the cheese on top. Bake the pizza pockets in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes and serve hot
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