Nutrition Facts
4 servings
4
Recipe for braided turnovers with mozzarella, tomatoes, olives, bell pepper, and raisins.
These stuffed pastries made a complete meal for us in the evening with a salad. A true delight, the tortilla is crispy and the filling is truly perfect...
Ingredients
400 organic creamy buffalo mozzarella
8 candied tomatoes
1 large organic red bell pepper
12 pitted black olives
2 dried raisins
2 olive oil
2 basil leaves
salt and freshly ground pepper
Directions
1
Rehydrate the raisins in warm water. Wash, seed, and slice the peppers. Place them in a microwave-safe dish, drizzle with olive oil, and season with salt and pepper. Cook for 8 minutes at maximum power. (The pepper will be tender and very easy to digest.)
2
Slice the tomatoes into strips. Drain the olives and cut them into rounds. Cut the mozzarella into rounds. Preheat the oven to 180°C.
3
Lightly brush one side of the flatbreads with oil. In the central strip of each flatbread, place the mozzarella, olive slices, strips of bell pepper, drained raisins, and washed and chopped basil. Season with salt and pepper.
4
Cut each dough round into horizontal strips on each side of the filling and fold the strips over each other without leaving any gaps. Feel free to use a wooden skewer to keep the strips tightly together if needed. Bake for 15 minutes. Garnish with sprigs of rosemary.
5
Serve hot or cold, as desired.
6
To finish, enjoy your meal!
Ingredients
Ingredients
400 organic creamy buffalo mozzarella
8 candied tomatoes
1 large organic red bell pepper
12 pitted black olives
2 dried raisins
2 olive oil
2 basil leaves
salt and freshly ground pepper
Directions
Directions
1
Rehydrate the raisins in warm water. Wash, seed, and slice the peppers. Place them in a microwave-safe dish, drizzle with olive oil, and season with salt and pepper. Cook for 8 minutes at maximum power. (The pepper will be tender and very easy to digest.)
2
Slice the tomatoes into strips. Drain the olives and cut them into rounds. Cut the mozzarella into rounds. Preheat the oven to 180°C.
3
Lightly brush one side of the flatbreads with oil. In the central strip of each flatbread, place the mozzarella, olive slices, strips of bell pepper, drained raisins, and washed and chopped basil. Season with salt and pepper.
4
Cut each dough round into horizontal strips on each side of the filling and fold the strips over each other without leaving any gaps. Feel free to use a wooden skewer to keep the strips tightly together if needed. Bake for 15 minutes. Garnish with sprigs of rosemary.
5
Serve hot or cold, as desired.
6
To finish, enjoy your meal!
Notes
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