Italian roll-pirogue recipe

Italian roll - recipe
     This is my wife's favorite dish since I made her first pierogi,she doesnt eat pizza anymore.Joke a side,this is a very tasty dish, all the ingredients are cooked inside of the dough and have a special taste,very yummy taste like my wife say.

Composition for one pierogi:

- 200 gr of dough
- 150 gr of pizza cheese
- 100 gr mushrooms
- 60 grams of ham
- 2 tablespoons sour cream
- pizza sauce or ketchup
- oregano

   The day before, mushrooms grate and leave in the fridge to dry, it is very important that they are dry because then creates minimal water inside of pierogi during baking.
    Stretch the dough to a thickness of about 1,5 milimeters (the recipe for the dough you have in previous posts on this site ) then make an ellipse of the dough.In the middle of the dough put a line of 100 gr of pizza cheese.Put a ham over a pizza cheese and finally cover ham with mushrooms.
     With both hands to catch and fold the dough over the filling so you connect the edges of dough.With yor fingers  well press  the edge where the dough came together.
    With a knife, remove excess dough, so  stay seam approximately 5 mm.
    The dough is  from pressing probably stuck to the surface on which you are making pierogi, push the knife and gently peel off the lining of the pierogi. Take with
both hands pierogi for seam or where the dough is connected to the upright position, so that the seam is up.
Oven heat to 250 degrees, immediately
before insert pierogi thermostat back to 200 degrees. Bake until pirogue get brown colour.When its finished with spoon arrange the sour cream all over the pierogi, then the remaining cheese evenly, put  ketchup or sauce for pizza which I think is even better (recipe for pizza sauce have in previous posts on this site), sprinkle a little oregano and that's it.

ENJOY!