Turnovers with vegetables
Instructions
Divide the dough into twelve loaves bread.
Wash and cut the chopped Escarole.
Mince the garlic and fry with oil.
Add the Escarole, capers, olives, salt and pepper and cook until the water is evaporated.
Mince the anchovies and mix the preparation shortly before removing it from the fire.
Stir and mix.
Let cool.
Place each loaf in a 15 cm in diameter.
Arrange on half of each a part of the Crescent filling and fold it back up.
Welded oil and FRY.
Ingredients and dosing for 4 persons
- 500 G = = Bread Dough
- 800 g of escarole salad
- 2 cloves of garlic
- 50 g of capers
- 2 salted anchovies
- Pitted black olives
- Olive oil
- Salt
- Pepper