Summary

Ingredients

• 0.5 ½ pack yeast (dry yeast)
• 1 pinch (s) sugar
• 200 g flour
• 0.5 teaspoon ½ salt
• 60 ml olive oil
• 200 g onion (s)
• 1 bunch parsley
• 250 g mozzarella
• salt and pepper
• Flour for the work surface

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Instructions

1. Mix yeast with 1 tablespoon lukewarm water and sugar.
2. Mix flour and salt. Knead with yeast mixture, 30 ml oil, and 100 ml lukewarm water until smooth and soft. Place in a bowl, cover, and let rise in a warm place for 1 hour.
3. Peel and finely chop onions. Wash parsley, shake dry, pluck leaves, and chop finely. Drain mozzarella and cut into small cubes.
4. Heat remaining 30 ml oil in a pan over medium heat. Sauté onions for 4 minutes. Add parsley and cook for 2 more minutes. Let cool completely. Mix in mozzarella cubes and season with salt and pepper.
5. Preheat oven to 175 °C (347 °F). Knead dough again and shape into roughly 20 walnut-sized balls. Roll each ball on a floured surface into a thin circle about 10 cm in diameter.
6. Place 1 tablespoon filling in the center of each dough circle, leaving roughly a 1 cm edge. Brush edges with water, fold the dough in half to form a crescent, and press the edges with a fork.
7. Line a baking sheet with baking paper. Bake on the middle rack for 12-15 minutes until golden brown.