Stuffed Pizza Dumplings

For Stuffed Pizza Pockets, cut out circles of about 120 mm from the pizza dough with the help of a plate and fold them into moons. Mix the egg white lightly. Brush the dumplings with egg white and sprinkle with poppy seeds.

Place on a baking tray covered with baking paper. Bake the moons in the oven heated to 180 °C on the second lowest rack for about 10 minutes.

Cut open horizontally while still warm. While the dumplings are baking, prepare the filling: Cut tomatoes into small cubes. Finely chop the anchovy fillets. Chop the mint leaves just as finely. Mix tomatoes, anchovies, mint, sour cream and cottage cheese. Season to taste with salt and pepper. Fill the cut open, slightly cooled patties with the tomato-cottage cheese mixture.

Serve filled pizza dumplings warm or cold.

Preparation Tip:

If you serve Stuffed Pizza Pockets warm, serve with crisp lettuce!

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