Delicious and practical, these minirolls with the scamorza, they are perfect for an aperitif with friends, as an appetizer and for a brunch in total relaxation.
1) Cut the white part of the spring onion into very thin slices. Reduce the scamorza sliced and stripped of fat the slices of speck.
2) Roll out the bread dough in a sheet of half a cm thick and cut into strips as large as the slices of speck.
3) Sprinkle them with paprika and spring onion and cover them with speck and 2-3 slices of scamorza cheese. Roll the dough onto stuffed.
4) Have i rolls on a lined oven tray, brush them with oil, sprinkle them with paprika and let them rise for 30 minutes. Bake them at 200 degrees for 20 minutes.
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