Copy the recipe from the extinct blog Rainhas do Lar. It’s spectacular! I’ve done it many times! The filling can be sweet or savory, whatever suits your fancy. I’ll post my adaptation:
Ingredients:
1 roll of pastry dough (Pastetex brand is great);
1 saucer of finely chopped pepperoni;
1 large chopped tomato;
1/2 chopped onion;
Salt, olive oil, pepper and oregano to taste;
4 chopped olives;
1 saucer of grated mozzarella.
Preparation:
I place the pepperoni on a plate lined with a few sheets of paper towel and place it in the microwave for 2 minutes to dry. I mix the tomato, onion, olive and pepperoni. I season this mixture with salt, pepper, oregano and a little olive oil, it’s like a vinaigrette, but it shouldn’t be too wet, so remove the seeds from the tomato before chopping.
Roll out approximately 40 cm of dough (1 roll is enough to make 3). Place the filling lengthwise and spread the grated mozzarella. I close it just by going over the dough and brushing on egg yolk, it doesn’t need to be rolled up like a roulade, it should look like an envelope. Fold the tips so the filling doesn’t escape.
Brush with egg yolk and bake for about 10 minutes covered with aluminum foil (do not touch the aluminum foil to it otherwise it will stick because of the egg, just place it on the baking tray. Remove the aluminum foil and leave for another 5 minutes to brown. It looks like this: crunchy!
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