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Stuffed Crocodile

    

A delicacy that impresses and decorates the table at every celebration.

Cook

No. of servings

Ready in

1 h. 30 min.

Difficulty

high

 

Categories:   

 

Feta cheese3.5oz100grams
all-purpose flour / plain flour1.1lb500grams
bacon3.5oz100grams
cherry tomatoes5.25oz150grams
instant yeast2tsp2teaspoon
ketchup-
olives with peppers3.5oz100grams
oregano-
salt2tsp2teaspoon
semi skimmed milk 1,5%1.1cup250milliliters
semi-hard cheese with 45% fat5.25oz150grams
sugar granulated1tsp1teaspoon
sunflower oil10tbsp150milliliters

1. 

semi skimmed milk 1,5% 1.1 cup (250 ml)  sunflower oil 10 tbsp (150 ml)  all-purpose flour / plain flour 1.1 lb (500 g)  sugar granulated 1 tsp  salt 2 tsp  instant yeast 2 tsp

Mix milk, oil, flour, sugar, salt and instant yeast and knead the dough. Allow the dough to rest for 20 minutes and use a rolling pin to spread the dough on a floured board until you have a proportional rectangle. Cut the edges of the dough off about 1 -1,5 cm from the edge. We can use the leftovers to form eyes and legs of the crocodile.

2. 

ketchup  oregano

Brush the dough with ketchup and sprinkle with oregano.

3. 

bacon 3.5 oz (100 g)  Feta cheese 3.5 oz (100 g)  olives with peppers 3.5 oz (100 g)

Lay thin slices of English bacon on the dough. Place crumbled cheese and chopped olives in the center.

4. 

cherry tomatoes 5.25 oz (150 g)  semi-hard cheese with 45% fat 5.25 oz (150 g)

Lay tomatoes cut into halves on the olives and place thin slices of cheese on the remaining bacon. Cut the dough together with ingredients angle-wise, from the edge to the center, into equal strips.

5. 

Fold the strips one by one

6. 

and create crocodile's body.

7. 

At one end create crocodile's head and at the other one small tail.

8. 

Use the leftovers to create eyes, simply cover tomato with the dough.

9. 

Form legs.

10. 

Transfer the crocodile body into the baking tin lined with parchment paper, use beaten egg to stick eyes and legs to the body and brush the whole crocodile with the egg.

11. 

Bake the crocodile at approx. 340°F (170°C) for 20-30 minutes.

Bon appetit!

 

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