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Dough: In a bowl sift the flour. Add salt, sugar and dry yeast, mix with a spoon. Pour warm mineral water, gradually and knead until the dough becomes smooth and slightly sticky. Finally, add the olive oil. Cover with a clean towel, leave the leavened dough for an hour, an hour or so, in a warm place away from the current.
Filling: Chop the cottage cheese well with a fork. Put the cheese on the large grater. Muscle files cut it into small cubes. In a bowl, mix the cottage cheese, cheese, egg and sour cream. Add the diced muscle. Finely chop the dill, incorporate it as well. At the end, sprinkle a little pepper. Salt is no longer needed because it has both cheese and muscle. Washed kapia pepper, cut it into round slices, remove all seeds.
Grease the work table with a little oil, turn the dough upside down. Divide it into 5 equal pieces. Take each piece and stretch it into a rectangular shape. Grease with a tablespoon of tomato juice, put about 2-3 tablespoons of the filling, leaving the edges free. Start and roll the edges, enough to give them the shape of boats. Do the same with everything. Wallpaper a larger tray with baking paper, place the filled boats. Put slices of kapia pepper on top (I put a few slices of homemade sausage on 2.) Put slices of onion, tomatoes and whatever else you like. Put the tray in the hot oven at 180 degrees for 30-35 minutes, until lightly browned on top. When they are ready, take them out of the oven.
Serve hot or if you don't eat them immediately, let them cool for 15 minutes, then put them in a saucepan and close them well with the lid, to avoid hardening. Along with a tomato salad, they were wonderful! Enjoy your meal!