Kazulini pizza snack

Ingredients for 2 servings:

• 10 slices of salami (paprika or garlic salami), about 1 cm thick
• 10 slices of cheese (e.g. mozzarella, Appenzeller, Leerdamer or similar)
• some ketchup
• some tomato paste
• 1 small can of kidney beans or chili beans
• 1 onion(s)
• 1 bulb(s) of garlic (field garlic or several cloves, to taste)
• 1 small chili pepper(s), dried or
• some chili powder
• 1 egg yolk
• 300 g pizza dough
• Spice(s) of your choice (e.g. paprika, pepper, basil, oregano …)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Salami – pizza snack with cheese and beans in a pastry shell

Peel the onions and garlic and dice or chop very finely, or press the garlic. Drain a small can of kidney or chili beans and mash them with a fork. Finely chop the dried chili pepper. Mix a little ketchup with a little tomato paste in a small bowl (half each). Add the spices, onions, garlic, chili, and well-mashed kidney beans. Mix well and season to taste. The mixture should be well-seasoned! The mixture should not be too dry, but also not runny. Adjust the amount of onion, garlic, and beans according to your taste. Cut out 10 slices of cheese (using a glass, for example). The cheese should cover the salami slices, but not be much larger! Set aside. Roll out the pizza dough, roll it out a little thinner with a rolling pin, and cut out 20 circles. I made 10 ready-made “Kazulinis” from about 300 g of frozen dough. The dough circles should be larger than the salami slices so that the top and bottom can still stick together. You can also cut rectangles and then fold them together after adding the toppings. Circles, however, look better. Brush the edges of the bottom piece of pizza dough with egg. Top with 1 slice of salami, the tomato mixture (about 5 mm thick or a little more), and then the cheese. Do not press down firmly. Place the dough lid on top and press the edges of the lid and bottom together with a fork. Place it on a baking sheet lined with baking paper and place it in the oven. The temperature should be according to the instructions on the pizza dough – preheat if necessary! The dough should be well browned and not wobbly. A great party snack or between meals while watching TV. The advantage of pizza dough: It doesn’t get soggy as quickly as puff pastry, for example, and you can eat the Kazulinis the next day. This simple snack can also be made with the kids at a child’s birthday party (just be careful not to over-season it).