These dough delights with vegetables have been a mainstay in my kitchen for a long time. Both my spouse and visitors are always impressed by them. This dish is perfect for any event because to its combination of a light and airy dough with a colorful and tasty vegetable filling. These delectable snacks are nutrient dense and delicious whether eaten on their own or as a side dish. Because the dough is simple to whip up and the filling is up for grabs, this is an adaptable recipe you’ll want to save for future use. Let’s make something really mouthwatering by diving into this wonderful dish!
What You Need for the Cookie Crust:
100 ml, or one tea glass, of warm milk
One 100 ml tea glass with hot water
Fifty milliliters (half a tea glass) of vegetable oil
1 tablespoon (20 grams) of sugar, granulated
1 tablespoon (10 grams) of dried yeast
The ezoic
4 cups (480 grams) of flour
8 grams of salt, measured in teaspoons
As for the Injection:
Cubes of one red pepper
The ezoic
Half of a yellow pepper, cubed
2/3 of a tomato, cubed
Chopped green tomato, one (1) cube
The ezoic
Cubes of six green peppers
Four thinly sliced green onions
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What to do:
Get the dough ready:
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