This recipe I had copied years ago from Coquinaria, were made StefaniaDe.
After so long I've wanted to redo ... I'm very good!
Ingredients 250g of flour rich in gluten
100g milk 10g fresh yeast
5 grams of sugar 100g of mozzarella (if you use one of these mono-bags put all even if it is a bit 'more)
25 g butter 5 grams of salt
spreads : 50 gr of tomato paste, dried oregano and Parmesan cheese to taste
Sift the flour on cutting board and cut the mozzarella into small pieces
begin to mix the mozzarella as if you were kneading the butter and flour for pastry, try to undo good with hands to incorporate Warning unravel the yeast in milk little by little (it might not go the entire quantity prescribed) and finished to mix all remaining ingredients also required. Mix well, pick up a ball and put it in an oiled bowl, cover with plastic wrap and let rise for 20-30 minutes, remove the dough from the bowl and gently roll out a rectangle to a thickness of about 2.5 mm . Spread with tomato sauce, sprinkle with Parmesan cheese and oregano. Roll as close as possible to form a sausage. Put in refrigerator to harden a bit to 'roll so you better be able to cut the logs of 1.5 cm thick, place on wax paper and let rise for about 60 minutes. Bake at 230 degrees for 5 minutes.
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