{"id":131,"date":"2016-01-03T12:56:33","date_gmt":"2016-01-03T11:56:33","guid":{"rendered":"http:\/\/www.sosl.dk\/?p=131"},"modified":"2018-02-02T20:14:39","modified_gmt":"2018-02-02T19:14:39","slug":"pizzasnegle-de-usunde","status":"publish","type":"post","link":"http:\/\/www.sosl.dk\/?p=131","title":{"rendered":"Pizzasnegle (de &#8220;usunde&#8221;)"},"content":{"rendered":"<p>Antal portioner25 stk. pr. portion<\/p>\n<p>Dej<br \/>\n50 g g\u00e6r<br \/>\n3 dl vand (lillefingervarmt)<br \/>\n1 tsk groft salt<br \/>\n2 spsk vindruekerneolie<br \/>\n500 g pizzamel eller durummel eller hvedemel fra Lidl m. 12% protein<\/p>\n<p>Dej<br \/>\nKom g\u00e6ren i en stor sk\u00e5l og tils\u00e6t det lunkne vand. R\u00f8r til g\u00e6ren er opl\u00f8st. Tils\u00e6t salt og olie. R\u00f8r \u00be af melet i med en grydeske. Tag dejen ud p\u00e5 et meldrysset bord og \u00e6lt resten af melet i. \u00c6lt dejen godt igennem. Rul den ud til en firkantet plade (ca. 50 x 35 cm).<\/p>\n<p>Fyld<br \/>\nKetchup i bunden, oregano, revet ost og skinke. tryk fyldet fladt med h\u00e5nden s\u00e5 er det nemmere at rulle sammen til rouladen.<br \/>\n(Skinken hakker eller sk\u00e6rer jeg altid i meget sm\u00e5 stykker. fif er at klippe skinketrimler direkte i pakken.)<br \/>\n(har ogs\u00e5 brugt peperoni hakket fint.)<\/p>\n<p>Rul dejpladen fra den lange side til en roulade.Skub rouladen let sammen s\u00e5 den m\u00e5ler 45 cm. Sk\u00e6r den ud i stykker i ca. 1 1\/2 cm. tykkelse. L\u00e6g sneglene p\u00e5 bageplader med bagepapir og tryk dem en lille smule ud. Lad dem h\u00e6ve tild\u00e6kket i ca. 20 min. Bag sneglene midt i ovnen. Lad pizzasneglene k\u00f8le af p\u00e5 en bagerist.<\/p>\n<p>Bagetid<br \/>\nCa. 20 min. ved 200\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Antal portioner25 stk. pr. portion Dej 50 g g\u00e6r 3 dl vand (lillefingervarmt) 1 tsk groft salt 2 spsk vindruekerneolie 500 g pizzamel eller durummel eller hvedemel fra Lidl m. 12% protein Dej Kom g\u00e6ren i en stor sk\u00e5l og tils\u00e6t det lunkne vand. R\u00f8r til g\u00e6ren er opl\u00f8st. Tils\u00e6t salt og olie. R\u00f8r \u00be [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/posts\/131"}],"collection":[{"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":4,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":142,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions\/142"}],"wp:attachment":[{"href":"http:\/\/www.sosl.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sosl.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}