Tacopirogs with creamy filling
Cooking Time45 m
Ingredients8
DifficultyMedium
Tacopirogs almost always go home, both in children and adults. Here you use pizza dough with ready-made tomato sauce, so you can quickly get them ready. Fill them with ferry, taco-crunched and demolished carrots for some extra sucpension. Feel free to serve with cream to dip in when they are warm.
Ingredients
- Step: 1500 g cattle
- Step: 21 tsk oil
- Step: 31 pc by taco spice mix
- Step: 42 pc pizza kit included tomato sauce
- Step: 52 pc carrots
- Step: 61 pc eggs
- Step: 72 msk dried oregano
- Step: 82 dl cream file
Instructions
- Step: 1Put the oven at 200°C.
- Step: 2Stop the ferry in the oil in a pan for a few minutes. Stir down the taco spice and one of the tomato sauces and let it boil up. Remove the pan from the heat and let the ferry cool something.
- Step: 3Scale and tear the carrots nicely on a rip iron. Turn the rifle into the ferry.
- Step: 4Roll out the doughs and cut each dough in 8 equal squares. Carefully drag the dough out to squares. Allocate the fill of the dough. Stick around the edges with exhibited eggs. Turn them into three edges.
- Step: 5Put the pirogs on a sheet of rear plate paper. Push them with the rest of the eggs and threw them on oreganon.
- Step: 6Rescue in the middle of the oven about 15 minutes.
- Step: 7Serve the pirogs with cream.
Näring
| Calories | 124kcal |
|---|---|
| Carbohydrates | 6g |
| Fat | 7g |
| Protein | 8g |
| Serving Size | 16pc |
Comments