Pancerote – baked pancerota, it is healthier than fried.
Pancerote - Dana Drobnjak - Recipes and Cookbook online
Pancerote – baked pancerote is healthier than fried.
- 1 dcl of lukewarm water
- 1 spoon of dry yeast
- 0,5 teaspoons of sugar
- 2 dcl of yogurt
- 4 tablespoons of oil
- 1 teaspoon of salt
- 2 eggs
- 600 g of flour
- ketchup (or thickly cooked tomatoes)
- champignons (fried or marinated)
- ham
- mozzarella cheese
- Put 1/1 teaspoon of sugar and 2 tablespoon of dry yeast in 1 dcl of lukewarm water. Let stand for 5 minutes and add 2 eggs, 2 dcl of yogurt, 1 teaspoon of salt, 4 tablespoons of oil and 600 grams of flour. Knead the dough well and let it rise.
- When the dough has risen, make it and divide it into 10 balls. There are about 100 grams in one ball.
- Cut the ham into cubes, grate the cheese, cut the marinated mushrooms into slices (if they are not chopped).
- Roll the dough balls into an elliptical circle 20 cm long. Put ketchup, chopped ham, mushrooms and grated cheese in the middle of the dough. Connect the ends of the circle, press with your fingers to stick the dough.
- Arrange the pancerote in a baking tray previously lined with paper. Joined part to come to the top. Coat with beaten egg yolk and sprinkle with finely grated cheese.
- Leave to stand for 20 minutes and bake at 200 degrees for 20-25 minutes.
- Coat the baked pancerota with ketchup.
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