Savory Rolls with Sun-dried Tomatoes and Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g low-fat quark
- 10 tablespoon milk
- 3 tablespoon olive oil
- 1 egg (s)
- 350 g flour
- 1 packet baking powder
- 1 teaspoon, leveled salt
- 50 g tomato (s), dried, diced
- 1 sprig rosemary
- Pepper, black, freshly ground
- some condensed milk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Mix the quark, milk, olive oil and egg together. Add the flour, baking powder and salt and knead the mixture. Strip and chop the rosemary needles, add to the dough with the sun-dried tomatoes and pepper and knead in.
- Shape the dough into a roll and cut approx. 2 cm thick slices from it. Shape the slices into rolls and brush with a little canned milk. Bake the rolls in the preheated oven for 20 minutes.
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