Pizza pockets with salami and ham filling

Ingredients for 1 servings:

• 400 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 50 g butter
• 250 ml milk
• 100g salami
• 100 g ham
• 1 small can of tomatoes, chopped, approx. 200 g
• some salt and pepper
• some oregano

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Makes approx. 16 bags

Mix the flour and dry yeast well and, using a dough hook, knead into a smooth dough with the salt, sugar, butter, and lukewarm milk. Cover with a damp cloth and leave to rise in a warm place for 30 minutes. Meanwhile, cut the salami and ham into small cubes, mix with the tomatoes, and season with salt, pepper, and oregano. Preheat the oven to 220°C (top/bottom heat), or 200°C (fan oven). Line 2 baking trays with baking paper. Briefly knead the dough and roll it out on a floured surface until it is about 5 mm thick. Cut into about 16 squares. Knead the leftover dough, roll it out again, and cut it into more squares. Place 1 heaped teaspoon of filling in the center of each square. Fold it over to form a triangle and press the edges down with a fork to prevent it from rising. Place the pizza pockets on the prepared baking sheets and bake on the bottom rack for 10-15 minutes, until the top is lightly browned. Of course, you can use any other filling.