Furnace hot dog

Furnace hot dog

120 min.

30 servings


200ml of warm milk;
30g biological yeast tablets;
half a cup (tea) of oil;
2 teaspoons of sugar;
2 eggs;
half grated medium onion;
garlic and salt to taste;
5 and a half cups (tea) of Familia Venturelli wheat flour;
2 slightly beaten egg yolks;


2 tablespoons of oil;
half chopped medium onion;
3 tablespoons of chopped chili;
2 medium tomatoes, seedless and chopped;
2 cups (tea) of tomato pulp;
8 sausages cooked and cut into thin slices;
Garlic and salt to taste;

Method of preparation

In a large bowl, place the milk, yeast, oil, sugar, eggs and onion.

Add garlic and salt and mix well. Add the wheat flour, little by little, and knead until it comes off your hands and get a smooth and homogeneous dough.

Let rise for 30 minutes, covered with a cloth. Meanwhile, prepare the filling: in a medium saucepan, heat the oil over high heat and saute the onion for 2 minutes.

Add garlic and salt. Add the peppers and tomatoes, and cook until they start to melt (about 3 minutes). Remove from heat and set aside. Divide the dough into two equal parts and roll each one out with the help of a rolling pin.

Line a large (27 x 40cm), greased and sprinkled, rectangular baking pan with half the dough. Distribute the reserved sauce and cover with the rest of the pasta. Close the edges by pressing in with your fingers and curling them up, and brush the surface with the yolks.

Let rise for 20 minutes, covered with a cloth. Bake in a preheated medium oven (180°C) for about 30 minutes or until the surface is golden brown. Serve immediately.

Products used

  • Venturelli Wheat Flour

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