Yeast dough with minced meat and feta cheese filling

Ingredients for 1 servings:

• 1 pack of pizza dough from the refrigerated section (roll)
• ½ pack of sheep’s cheese
• 1 onion(s)
• 400 g minced meat
• salt and pepper
• Fondor, possibly
• Paprika powder
• 1 egg yolk for brushing
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Quick and easy guest recipe, makes 10 pieces.

Peel and dice the onion. Sauté in hot oil until translucent, then add the minced meat and fry lightly. Then add the seasonings. Fondor isn’t necessary; it works fine without, of course, but I like it better this way. Finish frying the minced meat and season to taste. Set the pot aside and let the contents cool down completely! This is important, otherwise the dough will get warm and sticky, making it difficult to roll up. Remove the dough from the packaging and spread it out on a work surface. Spread the cooled minced meat evenly over it. Then cut the feta cheese into small cubes (really small ones, otherwise the rolling pin will be too thick) and spread them over the minced meat. Now roll the dough up from the narrow side to the middle, then do the same with the other side, so that it’s shaped like a pair of glasses or pig’s ears. Brush the whole thing with egg yolk and bake in a preheated oven at 180°C for 20 minutes. To be on the safe side, please check after the baking time to make sure the dough is nice and firm. Let it cool slightly and then cut into about 10 equal slices.