Baked bread-dough sandwiches with loaded omelets

Name: Baked bread-dough sandwiches with loaded omelets
Ingredients: 350 g flour; 20 g yeast; 1 teaspoon sugar; 100 ml lukewarm milk; 2 tablespoons sour cream; 100 ml oil; 1 teaspoon salt; 6 eggs; 2 tablespoons milk; 3 fried homemade sausages (300 g); 3 slices pressed ham (60 g); 240 g canned mushrooms; 2 kapia peppers (300 g); 1 medium red onion (150 g); 50 g butter

Sandwiches - Baked bread-dough sandwiches with loaded omelets by Eufrosina K. - Recipia

Baked bread-dough sandwiches with loaded omelets cook in the multicooker for 40 minutes, until the dough is golden. Inside, the omelet with sausages, ham, mushrooms and kapia peppers makes a hearty filling, and my kids like them even more than pizza. I cut them in half once they’re cold, so they’re easy to hold. Prep: 35 minutes. Cook: 144 minutes. Rest: 25 minutes. Total time: 204 minutes. Servings: 3. About 1400 kcal and 49 g protein per serving.

Ingredients

For the dough

350 g flour
20 g yeast
1 teaspoon sugar
100 ml lukewarm milk
2 tablespoons sour cream
100 ml oil
1 teaspoon salt

For the omelets

6 eggs
2 tablespoons milk
3 fried homemade sausages (300 g)
3 slices pressed ham (60 g)
240 g canned mushrooms
2 kapia peppers (300 g)
1 medium red onion (150 g)

For greasing the bowl

50 g butter

Preparation

1. In a bowl, rub the yeast with the sugar and dissolve it in 100 ml lukewarm milk. Add 30 g flour from the total amount, mix until smooth and leave the starter covered in a warm place for 10 minutes, until doubled in size. 2. Add the sour cream at room temperature and the oil, then gradually add the salt and remaining 320 g flour. Knead the dough, cover it and leave it to rise for 10-15 minutes. 3. Drain the mushrooms well and chop them smaller if they’re large. Slice the onion into thin strips, the kapia peppers into rounds, the fried sausages into slices, and the pressed ham into small pieces. 4. Grease the multicooker bowl with 25 g butter and select the BOIL program for 8 minutes. Divide the mushrooms, onion, kapia peppers, sausages and ham into three portions. For each omelet, put one portion of these in the bowl, beat two eggs with one portion of the 2 tablespoons of milk and pour them over the top. Close the lid and cook for 8 minutes, until the egg is set. Turn the omelet out onto a platter and repeat for the other two. 5. Divide the dough into three pieces, then divide each piece in two. Roll out six round pieces, a little larger than the omelets. 6. Put an omelet on one piece of dough and cover it with a second piece. Pinch the dough edges together well. 7. Grease the bowl with the remaining 25 g butter and put one sandwich in it. Select BAKE at 150°C for 40 minutes; after 25 minutes, turn it over. Repeat with the other two sandwiches, until the dough is golden.

Notes

Thin kapia pepper rounds fit under the egg more easily than thick pieces, and the sausages should already be fried and thinly sliced so they don’t push the dough apart when you close it. Sometimes the filling reaches the edge and pulls the seal apart, so leave about 2 cm of clear space. Sealing the edges is the step I’m most likely to rush, but press the dough together firmly all the way around. I usually make these for a long trip; cold, they’re easy to hold. At home, serve them with ketchup, and you can grate cașcaval over the hot ones. They keep in a sealed container in the fridge for up to 3 days; the dough contains gluten, and the filling has eggs and dairy.