A fanciful savoury roses’ cake, filled with tomato, scamorza cheese and oreegano, perfect for appetizer and buffet!
| for the dough: | |
| 500 g flour | |
| 300 ml milk | |
| 50 ml extra-virgin olive oil | |
| 4 g dry brewers' yeast | |
| 1 teaspoon of salt | |
| 2 teaspoons of sugar | |
| for the filling: | |
| 200 g scamorza cheese | |
| 350 g about of tomato sauce | |
| dry oregano |
| 1. | Put flour in a bowl and mix the dry brewers' yeast in it. Make a well and pour in it the oil and the sugar. Warm up a little the milk and add it to the flour stirring with a fork. |
| 2. | Now add the salt and start kneading with your hands. Knead for about 10 minutes. Grease the bowl and place the dough in it, cover with a wet cloth and let rest until it will be more than double in a lukewarm place. |
| 3. | When the dough is rise roll it out in a rectangle on a lightly floured table. The long side has to be about 50-55 cm. |
| 4. | Now distribute over it the tomato sauce, the grated scamorza and the oregano. Roll it up, then cut the cylinder in 14-15 pieces. |
| 5. | Line the pan with parchment and place the roses in it, starting from the center. Let rest for 20-30 minutes, then bake at 180°C for about 30-35 minutes or until golden. Let cool down and serve. Covered with plastic wrap the roses' cake will remains soft for a couple of days. |
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