Ingredients
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4 teaspoons yeast
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2 teaspoons sugar
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2 teaspoons salt
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1 1/2 tablespoons oil
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200 g whole wheat flour
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400 g all-purpose flour
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500 g extra lean ground beef
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1 onion, finely diced
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1 teaspoon salt
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1/2 teaspoon pepper
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2 teaspoons oregano
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2 cups crushed tomatoes (or use pizza sauce)
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2 cups part-skim mozzarella cheese, shredded
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1 egg, whisked
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1 green bell pepper, finely diced
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400 ml 1% low-fat milk
Instructions
- Bread dough:
- Heat the milk until luke warm, stir in yeast until absorbed.
- Add sugar, salt and oil.
- Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
- Knead until smooth and not sticky.
- Let rise for 30 min in a bowl under a dishtowel.
- Filling:
- Brown the meat and pour off juices.
- Add bell pepper and onion.
- Season with salt, pepper, oregano and any spice of your liking, put aside.
- After the dough has risen punch it back down and knead for a couple of minutes.
- Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
- Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
- Brush the rim with egg.
- Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
- Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
- Let rise for 10 minutes.
- Bake at 350 for 10-12 minutes until golden.