![semi-integral rustic roll with cheese and bacon semi-integral rustic roll with cheese and bacon](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1480436017/yqnrpbleifbxvsdxxtlu.jpg)
semi-integral rustic roll with cheese and bacon
starters from Italy - Lazio
Turnovers beer with spinach and gorgonzola
Turnovers beer with spinach and gorgonzola
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Turnovers to beer with spinach and gorgonzola are greedy and tasty dumplings from very particular taste. The beer in the dough makes the crumbly dough, thin, crispy that has nothing to envy to the classic puff pastry
No one bowl we mix the two flours, add 2 tablespoons of olive oil, a pinch of salt and lots of beer just enough to get a nice mix morbidoallincirca 100 ml.
We work on everything and go to rest the ball obtained in the refrigerator for about unoretta.
In the meantime, we think the filling. Let dissolve the blue cheese in a water bath set to 20 ml of beer, so mischiamolo to cooked spinach and coarsely chopped and insaporiamo the ingredients between them.
We now continue our dough into a thin sheet and stendiamolo porzionandola with a pastry cutter.
On each disc we got a spoon filling and sealing crescent chiudiamolo to the edges.
We continue up to the end of all ingredients. We transfer Turnovers to beer with spinach and gorgonzola on a baking sheet covered with baking paper and bake for about 20 minutes at 180 degrees in static mode.