Lizards & Parisian with sausages and cheese

Name: Lizards & Parisian with sausages and cheese - Dora D.
Ingredients: Dough: 600 g semi; dark wheat flour 1 egg 50 ml olive oil 15 g fresh yeast 400 ml warm milk 5 g sugar 1 tsp salt Filling: 600 g cabanos sausage 200 g cheese bell pepper for brushing: beaten egg mixed with a little milk

Children - Lizards & Parisian with sausages and cheese by Dora D. - Recipia

Captivating Recipe for Lizard & Parisian Breads with Sausages and Cheese Who doesn't remember the joyful moments of childhood when food was not just sustenance, but also a source of fun and creativity? Today, I present to you a charming and tasty recipe for Lizard & Parisian breads that will delight not only children but also adults. These delicious dough creations, filled with sausages and cheese, are perfect for school lunchboxes or a cheerful snack at home. Preparation time: 1 hour Baking time: 35 minutes Total time: 1 hour and 35 minutes Servings: 10-12 lizards/parisian breads Recipe History Lizards and parisian breads are a playful reinterpretation of traditional yeast dough dishes. Inspired by pastry delights, these treats were created to combine visual pleasure with taste. Each amusing shape, resembling a lizard, brings a smile to children's faces and turns mealtime into a festive occasion. Additionally, this recipe allows you to experiment with various fillings, adapting to everyone's preferences. Ingredients For the dough: - 600 g semi-dark wheat flour - 1 egg (for added richness) - 50 ml olive oil (for dough elasticity) - 15 g fresh yeast (the leavening agent) - 400 ml lukewarm milk (not hot, to activate the yeast) - 5 g sugar (to feed the yeast) - 1 teaspoon salt (to balance the flavor) For the filling: - 600 g sausages (cabanos or any preferred type) - 200 g cheese (choose a variety that melts well) - Bell peppers (optional, for a touch of freshness) For brushing: - 1 egg mixed with a little milk or oil (for a golden, appetizing crust) Step by Step for a Perfect Result 1. Prepare the yeast mixture: Start by making a yeast mixture. In a small bowl, mix 15 g of fresh yeast with 400 ml of lukewarm milk and 5 g of sugar. Add 2 tablespoons of the 600 g flour and mix well. Cover the bowl with a towel and let it rise for 15-20 minutes until a foam forms. 2. Knead the dough: Once the yeast mixture has risen, in a large bowl, combine it with the remaining dough ingredients: flour, egg, olive oil, and salt. Knead the mixture well for about 10 minutes until you obtain an elastic and smooth dough. Cover it again and let it rise in a warm place for about 1 hour, or until it doubles in size. 3. Shape the dough: After the dough has risen, turn it out onto a floured surface and roll it into a cylinder about 8 cm in diameter. Cut slices of 3-4 cm from the cylinder. These will serve as the base for the parisian breads and lizards. 4. Fill and shape: - For the parisian breads: Take each slice and gently flatten it. Fray one side of the dough, add a few pieces of cheese and a sausage about 10 cm long, then roll the dough tightly. - For the lizards: Proceed similarly, but instead of fraying, leave the dough intact. After rolling, form a "tail" from the filled roll. Make a small ball from the dough and attach it to the end of the roll to form the head. Use a few peppercorns to create eyes and shape the legs from two smaller cylinders, attaching them to the base of the roll. Use scissors to pinch the dough and create "scales" on the lizard. 5. Let rise and bake: Allow the creations to rise for 15 minutes, then brush them with the beaten egg mixed with a little milk. Preheat the oven to 190-200 °C and bake for 30 minutes. At the end, increase the temperature to 220 °C and bake for another 5 minutes for a perfectly browned crust. 6. Cool and serve: Once out of the oven, brush them with a mixture of water and oil (or melted butter) and cover them with a towel to keep them soft. Let them cool slightly, then, using a knife, make a small opening in the heads of the lizards and insert a piece of bell pepper for a playful touch. Variations and Practical Tips - Diverse fillings: Feel free to experiment with other fillings! Bell peppers add a touch of freshness, but you can also add sautéed mushrooms or olives for a different flavor. - Flour: Semi-dark flour provides a richer taste and more interesting texture, but you can also use white flour. - Freezable: These lizards and parisian breads are excellent for freezing. Bake them, let them cool, then place them in an airtight container and freeze. When you want to enjoy them, you can reheat them in the oven. Calories and Nutritional Benefits This recipe offers a balanced meal, with a moderate calorie content due to the ingredients used. Semi-dark flour and cheese provide a good source of carbohydrates, proteins, and healthy fats, while adding vegetables (like bell peppers) contributes to vitamin intake. Each serving has approximately 250-300 calories, depending on the chosen filling. Recommended Pairings These lizards and parisian breads are perfectly complemented by a fresh vegetable salad or a yogurt sauce flavored with garlic and dill. Additionally, for a complete meal, you can serve them alongside a glass of natural fruit juice or a refreshing lemonade. In conclusion, these Lizard & Parisian Breads with sausages and cheese are not just a simple meal, but a true culinary experience that will bring smiles to your family. Experiment, create, and let your imagination soar in the kitchen! Don't hesitate to share your impressions and variations, as each recipe becomes better through our collective contribution. Bon appétit!

Lizards & Parisian with sausages and cheese

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