Stuffed Crocodile

1. 

semi skimmed milk 1,5% 1.1 cup (250 ml) • sunflower oil 10 tbsp (150 ml) • all-purpose flour / plain flour 1.1 lb (500 g) • sugar granulated 1 tsp • salt 2 tsp • instant yeast 2 tsp

Mix milk, oil, flour, sugar, salt and instant yeast and knead the dough. Allow the dough to rest for 20 minutes and use a rolling pin to spread the dough on a floured board until you have a proportional rectangle. Cut the edges of the dough off about 1 -1,5 cm from the edge. We can use the leftovers to form eyes and legs of the crocodile.

2. 

ketchup • oregano

Brush the dough with ketchup and sprinkle with oregano.

3. 

bacon 3.5 oz (100 g) • Feta cheese 3.5 oz (100 g) • olives with peppers 3.5 oz (100 g)

Lay thin slices of English bacon on the dough. Place crumbled cheese and chopped olives in the center.

4. 

cherry tomatoes 5.25 oz (150 g) • semi-hard cheese with 45% fat 5.25 oz (150 g)

Lay tomatoes cut into halves on the olives and place thin slices of cheese on the remaining bacon. Cut the dough together with ingredients angle-wise, from the edge to the center, into equal strips.

5. 

Fold the strips one by one

6. 

and create crocodile's body.

7. 

At one end create crocodile's head and at the other one small tail.

8. 

Use the leftovers to create eyes, simply cover tomato with the dough.

9. 

Form legs.

10. 

Transfer the crocodile body into the baking tin lined with parchment paper, use beaten egg to stick eyes and legs to the body and brush the whole crocodile with the egg.

11. 

Bake the crocodile at approx. 340°F (170°C) for 20-30 minutes.