Profitable Baked Savory Snacks: 1 Dough and Various Fillings

In a bowl, mix the milk (room temperature or slightly warm), the dry active yeast, the salt (4 teaspoons), and the sugar (1 tablespoon), along with the oil (50 ml).

Add the all-purpose flour gradually, starting with less than the total 1000g, mixing well. Continue adding flour slowly until the dough no longer sticks to your hands, then knead.

Knead the dough vigorously for about 10 minutes until it is very elastic and smooth.

Return the kneaded dough to the bowl, cover it with a cloth, and let it rise for about 30 minutes, or until it doubles in volume.

After rising, remove the dough, place it on the counter, and divide it into individual portions. For the large savory snacks, weigh each portion to about 70 grams.

Roll out each dough portion with a rolling pin (or a bottle) to form a disk, lightly dusting with flour to prevent sticking.

For the chicken 'esfirra' (savory turnover), place one teaspoon of cream cheese/creamy cheese spread and one heaping tablespoon of the chicken filling. Close the dough by joining the two side edges to form a triangular shape, sealing the edges well.

For the beef 'esfirra', shape it like a little square bundle. Place a heaping tablespoon of beef filling and gather the edges, pressing firmly.

For the ham, mozzarella, and creamy cheese spread 'esfirra', place half a slice of ham, a piece of mozzarella, and one teaspoon of creamy cheese spread. Close it in a triangle shape, perhaps allowing a peek of the filling or sealing it completely.

For the sausage snack (hot dog style), roll out the dough into a more rectangular shape (stretched). Place half a sausage, a little pre-made tomato sauce, and fold the dough over the filling, sealing the sides and placing the seam down on the baking sheet.

With the remaining dough, roll out a large sheet, thin, but not excessively thin, using flour on the counter to prevent sticking, turning the dough frequently while rolling.

Use a small circular cutter to cut out party-sized dough disks. Any leftover dough should be re-kneaded and rolled out again.

Fill the party disks with chicken (triangle shape, like the large one) or beef (bundle shape).

For the ham and cheese party snacks (rolled/little bread style), cut the dough into approximately triangular shapes. Place portions of ham and mozzarella and roll them up, sealing the ends very well to prevent leakage.

Cut the sausage into smaller pieces (about 3 parts per half sausage). For the sausage rolls, roll out a strip of dough, place the piece of sausage, and roll up (without sauce in this party version). Make sure the seam is well covered.

Arrange all the snacks (large and small) on baking sheets lightly greased with oil and floured.

Brush the tops of all the snacks with egg yolk. Then, bake in a preheated oven at 350ºF (180ºC) for approximately 10 to 15 minutes, or until golden brown.