1. Put everything except butter and chopped green onions into the bread machine and knead into a smooth dough; add softened butter and continue to knead until the expansion stage; add chopped dried onions and knead into a ball
2. Put the kneaded dough at room temperature and ferment with a plastic wrap until it is twice as large (dip your fingers into the hole without shrinking it)
3. After the basic fermentation is over, the dough is taken out and vented, divided into 12 parts, rounded and relaxed for 15 minutes; the loose dough is rolled out into an oval shape with a rolling pin
4. After turning it over, it is formed into a rectangle and the bottom edge is thinned down, and a table-top grilled sausage is placed on a section; roll it from top to bottom
5. Arrange the dough into the baking tray and place it in a warm and humid place for the final fermentation
6. At the end of fermentation, brush a layer of water on the surface of the dough, sprinkle with the pre-planed mozzarella cheese; squeeze the salad dressing, sprinkle a little chives, and put it in the preheated oven at 180 degrees Celsius, the middle layer for 15 minutes
Tips:1. Chopped dried shallots can be bought ready-made from the supermarket, or you can make them yourself. Wash the chives and chop them into chopped ends, then spread them on the baking tray. Bake the oven at 200 degrees for 5 minutes and then turn off the heat. Place the baking tray. Put it into the oven, which is good for drying at residual temperature;
2. In addition to putting mozzarella cheese on the final surface, you can also sprinkle some green beans, corn kernels, diced ham and the like according to your own preferences, the color will be more beautiful;
