Crispy rolls with bacon and mushrooms
Preheat the oven to 200o C in the air.
Place a frying pan over high heat.
Cut the bacon into small cubes and add them to the hot pan.
Cut the mushrooms into slices and add them to the pan with the bacon. Add 2-3 tablespoons of olive oil, salt and pepper and sauté for 4-5 minutes until the mushrooms are golden and lose their volume.
Place another pan over high heat and add 1-2 tablespoons of olive oil.
Cut the peppers into small pieces and add them to the hot pan. Sauté for 4-5 minutes to caramelize and brown.
Transfer the peppers to the pan with the mushrooms, remove from the heat and add thyme, sage, finely chopped chili pepper, finely chopped coriander, 100 g cheddar cheese and mix well with a spoon.
Spread the Lebanese Pita Breads on the workbench and distribute the filling.
Roll into a roll and transfer to a 25x35 cm ovenproof dish.
Spread 100 g of cheddar cheese, 2 tablespoons of olive oil, the chili flakes and bake for 10 minutes.
Serve with yoghurt and coriander.