Sometimes the simplest recipes are the best: mini sandwiches stuffed with cutlet and cheese, a delight to try absolutely.

Ingredients

• For the dough
• 500 g of flour
• 1 packet of baker’s yeast
• Salt
• Lukewarm water
• For the stuffing 
• chopped onion
• 500 g cutlet
• 2 green bell peppers cut into small squares
• green olives
• Chopped parsley
• 100 g melting grated cheese
• 1 small glass of oil + butter
• Salt
• Spices
• Black pepper

Preparation

1. Prepare the dough and knead well, cover and leave to rise for 30 minutes, degas it, and form balls (according to the number of buns) and leave to rest.
2. Prepare the stuffing: In a frying pan, pour a drizzle of olive oil. Add the onion. Sauté until the onion is translucent.
3. Add the cutlet, simmer over low heat. Add the other stuffing ingredients.
4. Add the cheese.
5. Thinly spread each meatball brush the top with butter + oil.
   
6. Spread a little of the stuffing on the dough. Gently roll up and seal the ends tightly.
7. Brush on top with butter + oil and put in the oven for 30 min at 180°.