Recipe

• 1. Cut the dough into 2 sheets, 18.5×57cm
  2. Eggwash the top of a cut dough
  3. After applying a thin layer of red pesto, place the gouda cheese on top
  4. Put three IQF semi-dried cherry tomatoes on each line
  5. Cover with the rest of the dough and cut into 3cm wide pieces
  6. After egg wash, top with crispy cheese granules
  7. PANNING by twisting twice like a twisted bread stick
  8. Air fryer: 180 degrees 10 min
  Convection: Bake at 200 degrees for 15 min