|150 g||rye flour|
|3 tbsp||olive oil|
|150 g||bacon bits|
|flour for dusting|
|butter (melted) for serving|
To make the dough, knead all dough ingredients either by hand or with a stand mixer. If dough is too wet, add some extra flour. If it’s too dry, add some water. Wrap dough in plastic wrap and rest for 20 min. at room temperature.
To make the filling, fry bacon bits in a pan. Set aside to cool down. Add pears (diced) and Gorgonzola and combine until creamy. Season with pepper. Salt is not necessary!
Roll out the mezzelune dough on a floured surface (not too thinly). Use a cookie cutter to cut out circles. Place some of the Gorgonzola, pear, and bacon mixture in the center. Brush some water on the edges, fold in half, and seal the edges with a fork.
Cook in salted water for approx. 6 – 8 min. Enjoy them right away. If desired, serve with melted butter. Yum!