Cheese Boereg

We love cooking together. Here's one of our favorite snacks (well for most of us anyway...)

CHEESE BOEREG, CHICAGO STYLE

DOUGH:
4 cups (915g) of flour
¼ cup (60mL) of vegetable oil (or light olive oil)
1 teaspoon (5g) salt
1 teaspoon (5g) sugar
1 teaspoon (5g) dry yeast
1 Egg

Mix all the ingredients together. Add warm water as needed , 2 tablespooons (30g) at a time to mold the dough (up to a cup)

FILLING:
Cheese: Monterey Jack cheese, Brick cheese , (Any white cheeses), 2 to 3 cups (460g) grated
1 egg mixed into the cheese

After kneading dough form small balls about the size of ping pong balls. Roll each ball out into a circle. Fill one side with 2 spoons of cheese mixture and then fold over. Take a fork and go around edges to seal. Brush egg mixture (1 beaten egg and 2 tablespoons (30g) Milk), on top of each Boereg. Place on a tray covered with parchment paper or on a non stick pan.

Bake at 350F (180C) until golden brown (20-30 minutes)