ngredients:

PASTA:

01 egg
01 cup of warm milk or room milk (can be water)
1/4 cup of oil
03 tablespoons of sugar
1/2 tablespoon of salt
1/2 packet of dry organic yeast (10 grams packet)
+/- 1/2 kilo wheat flour

FILLING:

Shred the chicken under pressure with all the seasonings you like, if necessary, cut the strands to make them very short. Mix with tomato sauce and cottage cheese, the more cottage cheese, the creamier.

Method of preparation:

In a bowl, combine all the ingredients, leaving the flour last, which should be added little by little until the dough is soft, elastic and no longer sticks to your hands. Knead very well! If you make a mistake with the flour and the dough is heavy, add milk and knead.
Let it rise for +/- 1 hour or until it doubles in volume, covered with plastic or a kitchen towel.
After the dough has risen, place it on a work surface, floured if necessary, divide the dough into two equal parts and with the help of a cylinder, or glass, or bottle, stretch each part to the size of the length of your pan, place the filling in the middle of the dough lengthwise, place slices of cheese and, making a roll, wrap the filling, placing the points on the sides and corners down in the pan.
Brush with egg yolk, let rest in a warm place for 30 minutes and bake in a medium oven at 200° for about 25 minutes or until golden.
It is recommended not to roll it up like a roulade, otherwise the dough left inside will not bake.
Just wrap the filling, as if it were stuffed bread.
This dough can be used for stuffing, pizza, cheese rolls, sausage rolls and anything else that is baked.
Once ready, enjoy this delicious treat