|1.200||g||Bake Special Crusta|
|200||g||Damco small bread superior|
|48||g||Bio Desemcultuur Royal|
Mix all the ingredients together to form a dough and divide it into 2 pieces of 1.300 grams. Ball up the dough and let it proof for ca. 15 minutes. Divide the dough pieces in the dough divider-rounder and let them proof for another 10 minutes.
|450||g||Chestnut mushrooms, chopped|
|400||g||Onions, finely chopped|
|3||pieces||Garlic, finely chopped|
|800||g||Damco instant ragoutmix|
|Pepper, Salt, Italian herbs|
Heat up the mushrooms, onion and garlic in a frying pan. Boil water and add the stock cubes and Damco instant ragoutmix. Stir the mushrooms, onion and garlic through the mixture and add some salt, pepper and other herbs to add flavour.
|Black olives, chopped|
|Bake Special Deco Duo|
Form round slices of dough using a rolling pin or a rolling machine. Decorate one side with Bake Special Deco Duo and place them in greased baking pans with the decorated side facing down.
Use a piping bag to pipe the mushroom ragout onto the dough and let it proof for a little. Distribute the black olives evenly over the ragout and sprinkle on some grated cheese before baking, then bake with light steam.
Baking temp.: ca. 235°C
Baking time: ca. 15 minutes
Quantity: 60 pieces