Swivels and cheese sandwiches

The doses indicated serve to prepare 20 sandwiches or as many swivels.

Sift the flour into a bowl, placing it in fontana, formed a recess in the Center and put the crumbled yeast.

Wet the yeast with a mixture of warm water and milk, let it melt and sprinkle the mixture thus obtained with a little flour.

Let rise, covered in a warm place, until the surface cracks will form (takes about 15-20 minutes).

At this point, add the egg and salt and knead the ingredients until dough is smooth and homogeneous.

Let the dough rise until its volume will be doubled.

Meanwhile prepare the filling: in a pan with a little butter to fry the finely chopped Bacon and diced, chopped onion for 2-3 minutes, then let cool and join the cheese cut into cubes, minced a plenty of pepper and herbs.

Roll out the puff pastry dough into a rectangular (60 x 30 cm) and spread over the cheese filling, leaving free the edges along the long sides.

Squirt them with a little water, form a roll and cut it into thick slices about 3 cm.

In a pan melt the rest of the butter, the edge of each round swivel so that grease slightly, then put them all in the bowl, slightly spaced between them, arranging them with the cut side up, and sprinkle with coarse salt.

Let rise the sheaves for half an hour, then cook in the oven at 220 degrees for 25 minutes.

To prepare sandwiches shaped cylinder pasta, cut it into 20 equal pieces and work both of them with the Palm of your hand, giving it a rounded shape.

Roll out each dough with a rolling pin drawing a disk 10 cm in diameter.

Put at the center of each disc a little of prepared stuffing and close the pasta around filling giving it the form of a sandwich.

Put all the sandwiches on a baking tray, spaced from each other, cover with a clean Tea towel and let rise in a warm place until they will have doubled their volume.

Finally, brush with beaten egg, yolk, sprinkle with coarse salt, sunflower seeds, poppy seeds or sesame seeds, and bake as directed for sheaves.