Stuffed savory small buns in the oven: the delicious recipe with a stringy heart

The stuffed savory small buns in the ovens are soft and fragrant savory snacks, which do not need long rising times. Simple to make and super fast, they contain an irresistible and stringy heart of mozzarella, cooked ham and artichokes. To be prepared in the summer, they are perfect to be enjoyed during a picnic en plein air, to be served during an aperitif or an informal and quick dinner, but also for a delicious snack. So let’s see how to prepare them in the best way.

How to prepare stuffed savory small buns in the oven

Prepare the stuffing; grate the mozzarella cheese and cut the ham into thin strips; drain the artichokes and cut them into wedges. Collect all the ingredients in a bowl and mix well (1).

Prepare the dough; sift the flour and collect it in a bowl with the salt; add the freshly warmed milk and then the baking powder (2).

Add the oil, sugar and egg (3) and knead vigorously until you will obtain a firm and homogeneous dough.

Divide the dough into 12 pieces of about 55 grams each (4).

Shape the pieces into small balls, flatten them slightly and then spread a generous spoonful of stuffing in the center (5).

Close them well and place them in a pan lined with parchment paper (6).

Brush the surface with the beaten yolk and bake at 180 degrees C for about 13-15 minutes until they are golden brown (7).

After the cooking time, take the stuffed savory small buns out of the oven, transfer them to a serving dish and serve (8).

Preservation

These stuffed savory small buns can be preserved for 3-4 days in the refrigerator, closed in a special airtight container or wrapped with a sheet of transparent film. Before enjoying them, heat them up for a few minutes in the oven; they will seem as if they were just freshly made.