Mushroom and tomato rolls
- 400 g of fresh yeast puff pastry
- 250 g mushrooms, cut into small cubes
- 80 g of tomato sauce
- quarter onion
- oregano, salt, garlic
Prepare the stuffing: saute the finely chopped onion in a little oil, add the small diced mushrooms and simmer. Add the tomato sauce, possibly diluting with a little water. Add salt and season with oregano. Allow to cool, then spread on the spread fresh dough and roll it.
Carefully cut into 2 cm thick slices. Bake in a preheated oven. Excellent for guests!