Composition / ingredients
Cooking method
We will prepare the dish in two stages: first the dough, and then directly baking. To prepare such pies, you can take ready-made dough, but it will be tastier to cook it yourself - lush, soft, airy.
Stage 1. Mix and knead.
To prepare the dough, 100 ml of milk is heated to 38-40 (no more!) degrees Celsius and pour into a bowl. We put a third of granulated sugar in the milk, stir it so that the sugar dissolves. Pour the yeast and stir again. Leave the mixture to stand in the heat for 10 -15 minutes. During this time, foam should appear on the surface of the mixture.
In a separate bowl, break the egg, pour the remaining sugar and salt to it. Beat the mixture with a fork. Pour the remaining milk, which should be warm (also no more than 38-40 degrees), yeast mixture, and also add butter at room temperature. Mix everything well.
Sift the flour and add it in parts to the rest of the ingredients, kneading the dough. Knead it until smooth and smooth. It should stop sticking to your hands, become pleasant and soft to the touch. We form a ball from the finished dough, put it on the bottom of a deep container, cover it with a towel on top. Leave in a warm place for 20-30 minutes, during which it will "fit".
Stage 2. Form and bake.
Turn on the oven to warm up to 200 degrees Celsius. A large baking sheet is covered with a layer of baking paper.
We prepare the filling, for which we grate hard cheese on a grater, put it in a separate bowl. We put tomato sauce in another bowl. Basil leaves are washed, soaked with napkins and also put in a separate small bowl. We clean the sausages.
We spread the dough that has come up on the work surface, lightly crumple it, and then roll it into a layer. For convenience, the dough can be divided in half. Ten strips of 2x15 cm should be obtained from each layer in this way . That's about it. We lubricate the dough strips with tomato sauce, put 1-2 basil leaves on each (you can add more - to taste). Next, we distribute grated hard cheese along the strips, which we sprinkle with a small amount of freshly ground black pepper on top.
Place a peeled sausage on each strip of dough, roll the dough around the sausage. The blanks are placed on a prepared baking sheet. When all of them are formed, put the baking sheet in the oven that has had time to heat up for 15 minutes. It may take a little more or a little less time to bake, depending on the type of oven and other factors (dough thickness, etc.). We make sure that the baking does not burn. It should become a beautiful golden color.
It is best to serve pastries hot!
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Milk sausages - 266 kcal/100g
- Russian sausages - 243 kcal/100g
- Pork sausages - 324 kcal/100g
- Canned sausages - 228 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Dry yeast - 410 kcal/100g
