Poultry

Yield – 10-12 servings

Type - Savory

Function Used – 4D hot air + dough proving

Temperature- 230 degree Celsius

Time – 1 hour 30 minutes

Tray Level – 3

Ingredients

• All-purpose flour 250 gram

• Chicken pepperoni 100 gram

• Shredded mozzarella and cheddar cheese blend 250 grams

• Active dry yeast 10 gram

• Salt 2 tbsp

• Black pepper powder 1 tsp

• Olive oil 2 tbsp

• Sugar 1 tsp

• Egg 1

• Milk 2 tbsp

• Grated parmesan cheese 2 tbsp

• Parsley (fine chopped) 2 tbsp

• Dried rosemary 1 tbsp

• Dried oregano 1 tbsp

• Pizza sauce 100 gram

Procedure

1. In a small bowl take Lukewarm water, dissolve sugar and yeast, mix well and keep it aside for 5 minutes.

2. Take all-purpose flour in a large bowl, mix salt and the yeast solution, knead into a soft dough for 12-15 minutes, use more water as required.

3. Cover the dough with cling film and keep on dough proving function for 30 minutes at 40 degrees Celsius.

4. In a separate bowl, take pepperoni and mix, salt, black pepper powder, rosemary, oregano and olive oil and coat well.

5. Take the proved dough out of the oven, punch it down, knead again for 2 minutes and divide the dough into 12 equal portions.

6. Roll one portion into a small circle, spread 1 spoon pizza sauce, put cheese and seasoned pepperoni in the center and seat the dough to form a ball. Do the same process with all the remaining portions and arrange them on a baking tray.

7. Put the prepared tray on dough at 40 degrees Celsius for 30 minutes.

8. In a bowl crack the egg, add milk and whisk.

9. Take the prepared balls out of the oven and preheat the oven at 230 degrees Celsius on 4D hot air function.

10. Brush each ball lightly with the egg mixture and bake in the pre heated oven for 15 minutes.

11. Brush the baked pizza bombs with olive oil and sprinkle with parmesan cheese and parsley, Serve warm.