Massa
Dried biological yeast (5 g)
1 tablespoon caster sugar (13 g)
½ cup warm water (125 ml)
2 tablespoons Soya Soya Oil (30 ml)
½ teaspoon refined salt (3 g)
2 cups wheat flour (240 g)
Stuffing
150 g mozzarella cheese in small sticks
1 Italian tomato in small cubes without seeds
Oregano to taste
For frying
1 unit of Soya Soya Oil
Dough: In a bowl mix the dry biological yeast, caster sugar and warm water, let the yeast activate for 2 minutes.
Add the Soya Soya Oil, salt and wheat flour. Knead well until the dough is homogeneous and detaches from the hands, shape into a ball and cover with plastic wrap. Leave to rest at room temperature for around 40 minutes or until it doubles in volume.
.Divide the dough into 9 equal pieces, approximately 45g in each ball.
Filling: open each ball with the help of a rolling pin, keeping the shape round. Place a stick of mozzarella cheese, tomato and oregano on one half of the dough. Dab a little water on the edges and close like a pastry, taking care to remove all the air before closing completely. Set aside in a place lined with plastic wrap or dusted with a little wheat flour.
.Finishing: With the Soya Oil heated to 160°C, fry the rocket until golden brown. Remove from the oil and place on a wire rack or paper towel. Sirva imediatamente.
Variation: if you want to change the filling you can use ground beef with corn and olives, chicken with cream cheese, pepperoni sausage and other flavors you like.
