Cheese Beoreg

Description

Crust:

3 Eggs
1 Teaspoon Salt
1 Teaspoon Sugar
4 Tablespoon olive oil
¾ cup milk
4 ½ - 5 cups flour, sifted
1 Yeast Cake

Makes 24 mounds. Roll dough thinner to make 30 mounds.

Filling:
2lbs Wisconsin brick cheese grated
½ cup parsley, chopped
½ lb melted butter (salt removed)

Directions:

Mix together the beaten eggs, salt, sugar, olive oil, milk and dissolved yeast. Add the flour, knead for 10 minutes. Divide the dough into two even parts. Cover and let stand for 15 minutes. Place one part of the dough on a floured table, sprinkle flour on the dough and roll out thin with the long type 36” rolling pin. Roll into a sheet large enough to cover the rolling pin short of 2-3 inches from each end. Brush the surface with warm butter, fold the opposite sides toward the center; butter again and fold the other sides the same way. Now butter half the folded surface and this time fold the dough over double. Butter the half again, and fold double once more. Now you will have a dough 6” by 6” square. Put this dough to one side, and do the same to other half.

Take the first dough; roll out the size of your pan (13” by 16”) using the regular type rolling pin. Place the dough in the pan. Spread the cheese over it, sprinkle the parsley and some salt. Roll out the second dough and place it on top of the cheese. Cover with wax paper and let rise for a few hours. Bake in moderate oven (350°) for 30-40 minutes. Take out and cut into square pieces. Serve warm.