Gluten-free Italian bread strudel
Italian bread stuffed specialty
Ingredients
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Dough
- 250 g Bread mix white Liana
- 3 spoons of olive oil
- 2 eggs
- 100 ml of milk
- 1.5 teaspoons of salt
- 10 g of fresh yeast
- 1 teaspoon of sugar
Filling
- 200 g of ham
- 60 g feta cheese
- 60 g grated gouda
Appendices
- pizza seasoning
- black olives
- ketchup
- egg yolk for brushing
- 1. Pour Bread mix white into a bowl, make a well into which add salt, oil, sugar, eggs, frozen yeast and cover everything with lukewarm milk. We process the dough with a mixer, which we leave to rise for 30 minutes.
- 2. Roll out the dough into a circle on baking paper. Spread with ketchup, arrange the ham, crumble the feta cheese, spread the olives, sprinkle with pizza pepper and grate the gouda cheese.
- 3. Roll the dough like a roulade, brush it with egg yolk and arrange the olives cut into circles.
- 4. Leave to rise for another 20 minutes on the baking sheet and bake at 200°C for 35 minutes.
- 5. Sprinkle the baked strudel with cheese and let it cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 250 g Bread mix white Liana
- 3 spoons of olive oil
- 2 eggs
- 100 ml of milk
- 1.5 teaspoons of salt
- 10 g of fresh yeast
- 1 teaspoon of sugar
Filling
- 200 g of ham
- 60 g feta cheese
- 60 g grated gouda
Appendices
- pizza seasoning
- black olives
- ketchup
- egg yolk for brushing
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