Ingredients for 4 people:
for the dough:
- 600 gr. pizza flour (there are various types on the market)
- warm water to taste
- 50 gr. active mother yeast with wheat germ, or 1/2 cube of fresh yeast
- salt to taste
- 1/2 glass of extra virgin olive oil (or 70 g of lard)
- 1 teaspoon sugar
For the filling:
- 150 gr. cooked ham
- 8 tablespoons fresh tomato sauce
- galbanino or stringy cheese
- black olives
Preparation:
Dissolve the yeast, together with the sugar, in a little warm water and leave it to rest for about 15 minutes (it will increase in volume).
Meanwhile, arrange the flour in a fountain shape on a pastry board, put a pinch of salt in the center, a little warm water and begin to knead, also incorporating the water with the yeast and the extra virgin olive oil.
Knead until you obtain a smooth and homogeneous dough and leave it to rise in a bowl, covered with cling film, until it doubles in volume.
Then, take the dough and form balls of about 100 g each (you will get 8), flatten them with the palm of your hand and then, with the rolling pin, give them a round shape with a thickness of about 3 mm and a diameter of about 18 cm.
Stuff each individual parcel with a slice of ham, the diced galbanino, the chopped olives and, lastly, a spoonful of fresh tomato sauce.
Fold the parcels over themselves to form a crescent shape and seal the edges well so that the filling does not leak out during cooking.
Bake at 220° for about half an hour and until golden.
Remove from the oven and brush the surface with extra virgin olive oil.
Happy preparation!
