Low carp wraps

Text read by Mary Peters

Ingredients

For the dough:

3 eggs
25 ml olive oil
125 g mozzarella
a little pepper
½ tsp salt
herbs to taste.

For the topping:

200 g spread (paprika & chilli peppers)
16 slices of cold cuts, cut very thin
4 leaves iceberg lettuce or leaf lettuce
some paprika powder, sweet, smoked

Method

Preheat the oven to 175 °c.  Line a baking tray with baking paper.

To make the dough, mix the eggs and olive oil in a tall bowl. Cut the mozzarella into small pieces and add. Blend everything very finely with a hand blender. There should be no lumps left. Add salt and pepper and, if you wish, very finely chopped herbs (e.g., basil, parsley, herbs de Provence, but also carrot herb or kohlrabi or Romanesco leaves).

Immediately pour onto the baking tray and spread the mixture very thinly all over the tray. Place in the oven and after about 4 minutes, poke holes in the pastry sheet with a fork (the pastry will curl over time). Repeat after 2 minutes if necessary (where it bulges). Bake for a total of 8 minutes.

Remove the tray, cut the pastry sheet into 4 pieces and leave the individual pieces to cool on a rack, this takes about 5 minutes.

Then cover the surface with your spread. Cream cheese also works. Place 4 thin slices of cold cuts evenly on each. Wash the lettuce leaf, pat dry well and place on top of the sausage slices. Season with paprika and roll. Other options are ham and cheese, vegetarian, chicken strips, paprika, tofu, mayonnaise, sour cream etc. There are no limits to your imagination. The dough pieces keep for about 4 days when stored in the fridge.