In a container, add 10g of dry biological yeast and 1 cup of warm milk. Mix and cover with a cloth for 5 minutes.
Now add ¼ cup sugar, 2 eggs, ¼ cup oil and mix. Then add 4 cups of wheat flour little by little and add. Add 1 tablespoon of salt and mix. Add remaining flour and mix again.
Sprinkle some wheat flour on the table. Solve the dough until it is smooth and does not stick to your hands. Transfer the dough to a container, cover and let it rest for approximately 40 minutes.
Now divide the dough into 2 equal parts. Roll out the dough on the floured table for filling.
Add curd to taste and spread well. Now add 300g of sliced mozzarella. Then add 300g of grated ham and oregano to taste. Brush a little water on the edge and close the dough like this. Remove excess grease from the ends.
Now cut the dough about 4 fingers thick. Sprinkle a little flour on the pan and place the rolls on top of it. Yields approximately 15 snacks, but that depends a lot on the size you're going to cut.
Brush 1 beaten egg over the rolls. Finally, throw some oregano on them. Now just take it to a preheated oven at 180°C for approximately 30 minutes.