You need to cook the curd. I used this yeast TM "Oursson". Pour over boiling water capacity to prepare and pour a powder-sourdough from a portion of the bag.

Add the room temperature milk and mix well (about 1-2 minutes). Boil water and pour boiling water to the yogurt maker-thermos, pour the water. Again, fill the thermos up to that mark and put a container of milk. Wrap a towel and leave for 10-12 hours. After fermentation "cut" clot warm (50-60 C) water bath. When they start to separate serum and clot to form, to put the mass in cheesecloth and hang to uzivanie liquid. The finished product transfer to the fridge if not going immediately to prepare.

Add to the cream cheese eggs and carefully whisk.

Add cream, paprika, salt and pepper. Mix well.

Add the diced sausage and tomatoes (dry and seeds) and chopped herbs and grated cheese.

Mix well.

Roll out the dough and spread in a baking pan, flatten and trim the bumpers. Put the stuffing.

Decorate the top with paprika. And bake in the oven at 150-160 C for 10-20 minutes.

Ready!

Pull out of shape and

slice. Bon appetit!