Baked Lucky Pigs Savory

Roughly chop the ham and puree it together with the whipped cream in a food processor. Mix in the cognac and season with freshly ground pepper to taste.

Break the egg and whisk well.

Roll up the finished pizza dough, rolling it a little more if necessary. Spread the dough along with the parchment paper on the surface. Cut out 24 circles each with 3, 5 and 6 cm diameters and 48 circles with 1 cm diameters.

Place 1 tsp of filling on each of the 5 cm circles. Brush edges of dough thinly with egg. Place the 6 cm circles on top and press neatly until smooth. Glue the 3 cm circles as noses with egg. Glue two 1 cm circles on top of each as nostrils. Cut 48 triangles from the dough scraps and glue them on as ears.

Preheat oven to 200 °C.

Press the peppercorns into the dough as eyes. Brush the lucky pigs thinly with the remaining egg. Bake for 15 minutes.

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