Jake-a-bouts

Name: Jake-a-bouts
Ingredients: 7g (1 sachet) dry yeast; 1 teaspoon sugar; 1/4 cup warm water; 1 1/2 cups plain flour; 1 teaspoon salt; 1 tablespoon oil; 1/2 cup warm water; Topping; 1 cup salsa; 1/2 teaspoon dried oregano; 2/3 cup grated KRAFT* Cheddar Cheese; 1/2 small green capsicum, finely chopped; 2 eggs, hard-boiled, finely chopped; 10 slices mild salami, cut into thin strips

14 ingredients

11 steps

Ingredients

7g (1 sachet) dry yeast
1 teaspoon sugar
1/4 cup warm water
1 1/2 cups plain flour
1 teaspoon salt
1 tablespoon oil
1/2 cup warm water
Topping
1 cup salsa
1/2 teaspoon dried oregano
2/3 cup grated KRAFT* Cheddar Cheese
1/2 small green capsicum, finely chopped
2 eggs, hard-boiled, finely chopped
10 slices mild salami, cut into thin strips

Directions

1

Combine the yeast, sugar and warm water in a bowl, cover and stand for 10 minutes or until foamy.
2

Sift flour and salt into bowl, stir in yeast mixture, oil and enough extra water to mix to a soft dough.
3

Knead dough on lightly floured surface for 10 minutes.
4

Place dough in lightly oiled bowl; cover, stand in warm place for about 45 minutes or until doubled in size.
5

Knead dough on lightly floured surface until smooth.
6

Roll half the dough to a 20 x 45cm rectangle and spread with half of the combined salsa and oregano.
7

Sprinkle with half of the topping.
8

Roll up tightly from long side, cut into 1cm slices, place slices cut side up on greased oven trays.
9

Repeat with remaining dough, tomato sauce and topping.
10

Bake at 180C for 15 minutes or until well browned.
11

Serve warm.