for the dough:
500 g flour
300 ml milk
50 ml extra-virgin olive oil
4 g dry brewers' yeast
1 teaspoon of salt
2 teaspoons of sugar
for the filling:
200 g scamorza cheese
350 g about of tomato sauce
dry oregano


1.Put flour in a bowl and mix the dry brewers' yeast in it. Make a well and pour in it the oil and the sugar. Warm up a little the milk and add it to the flour stirring with a fork.
2.Now add the salt and start kneading with your hands. Knead for about 10 minutes. Grease the bowl and place the dough in it, cover with a wet cloth and let rest until it will be more than double in a lukewarm place.
3.When the dough is rise roll it out in a rectangle on a lightly floured table. The long side has to be about 50-55 cm.
4.Now distribute over it the tomato sauce, the grated scamorza and the oregano. Roll it up, then cut the cylinder in 14-15 pieces.
5.Line the pan with parchment and place the roses in it, starting from the center. Let rest for 20-30 minutes, then bake at 180°C for about 30-35 minutes or until golden. Let cool down and serve. Covered with plastic wrap the roses' cake will remains soft for a couple of days.

A fanciful savoury roses’ cake, filled with tomato, scamorza cheese and oreegano, perfect for appetizer and buffet!

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