Aperitif wreath

Name: Aperitif wreath
Prep time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 50 g Bündnerfleisch (Graubünden air-dried meat) in slices; 50 g salami in slices; 200 g carrots; 1 bunch rosemary; 125 g mozzarella; 150 g mini mozzarella balls; 110 g Tête de Moine rosettes; 100 g pitted green olives; 100 g dried tomatoes in oil; 140 g pesto rosso (red pesto); 1 pizza dough, rolled into a rectangle

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

What is little FOOBY? To the cooking rules

Utensils

Apron
Baking tray
Fork
Knife
Oven mitts
Peeler
Scissors
Timer
small bowl
Kitchen scales
Spoon
Cooling rack
Toothpick

Ingredients

8 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pizza dough

1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)

140 g pesto rosso (red pesto)

125 g mozzarella

Carrot rosettes

200 g carrots

To decorate

150 g mini mozzarella balls

100 g dried tomatoes in oil

100 g pitted green olives

110 g Tête de Moine rosettes

50 g Bündnerfleisch (Graubünden air-dried meat) in slices

50 g salami in slices

1 bunch rosemary

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How it's done

The kids can help at the marked areas .

Pizza dough

1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)

140 g pesto rosso (red pesto)

125 g mozzarella

Roll out the dough with the baking paper, spread the pesto on top, tear the mozzarella, scatter on top. Roll up the dough from the long edge, shape the roll into a wreath. Place the wreath on the baking tray along with the baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Carrot rosettes

200 g carrots

Peel the carrots lengthwise into thin strips using a peeler. Roll up the carrots to make rosettes, insert a toothpick into each.

To decorate

150 g mini mozzarella balls

100 g dried tomatoes in oil

100 g pitted green olives

110 g Tête de Moine rosettes

50 g Bündnerfleisch (Graubünden air-dried meat) in slices

50 g salami in slices

1 bunch rosemary

Drain the mozzarella, tomatoes and olives, thread onto a toothpick along with the cheese, air-dried meat and salami. Insert into the wreath. Cut the rosemary into sprigs and insert between the toothpicks.