Pizza Pockets
Difficulty:
Preparation time: 30 minutes
Serving size: For 4 servings
Ingredients
- 8 slices of IBIS brioche
- 150 ml tomatoes puree
- 1 garlic clove
- 2 tsp dried oregano
- salt
- pepper
- 150 g salami ( as desired)
- 250 g mozzarella
- Also:
- Sunflower oil for frying
Instruction
Roll out the brioche slices flat on a work surface using kitchen roll.
Place the tomato puree in a bowl. Peel and crush the garlic clove, stir in the oregano and season the mixture with salt and pepper to taste.
Cut the salami into thin strips and finely dice the mozzarella.
Spread the pizza sauce over the brioche slices, leaving a 2 cm border. Spread the salami and mozzarella over the sauce.
Brush the free edges with water using a kitchen brush, then roll everything up. Pinch the end and press the open edges together.
Heat enough sunflower oil in a small pan with high sides. Fry the Pizza Pockets in batches until golden brown. Then lift each one out and drain on plenty of kitchen paper.
Tip:
The Pizza Pockets can be varied according to personal taste. For example, olives, anchovies and capers can be added to the filling. Chilli flakes provide more heat. Simply try it out and adapt to your personal taste.
