4 sausages (without the casing) chopped
200 grams. sliced mushrooms
4 Arabic bread
1 cup. tea grated mozzarella Dirollo
1/2 cup. tea grated parmesan or pecorino
For the sauce
400 grams. (1 package) chopped tomatoes
1 clove garlic, finely chopped
2 tablespoons olive oil
1 Tbsp vinegar
1 teaspoon dried herbs (basil, oregano, thyme)
1 pinch sugar salt freshly ground pepper
1. Place all sauce ingredients in a saucepan and boil over high heat for 5-6. Taste the seasoning and if necessary add more. In a nonstick frying pan put the chopped sausages and simmer pressing with spoon to dissolve, 2-3. Add the mushrooms, salt and pepper and cook until all liquid drink them for about 5. The keep aside in a bowl.
Two. Place in a nonstick skillet over medium heat and one pita. The brush with 2-3 tbsp tomato sauce, sprinkle with 1/4 of the cheese on top and make a layer with 1/4 of the sausage-mushroom mixture.
Three. When melted cheese Carefully transfer the pie to a cutting board and turn a tight roll. Let stand 1-2 by the compound down and then cut it into thin slices. The array on a platter and continue in the same way as other pies.