Shoarmaflappen with roasted tomato

Preheat the oven to 200 ° C. Halve the beef tomatoes horizontally. Mix 3 tablespoons of oil with the garlic, salt and freshly ground pepper.

Place the tomatoes in a low oven dish with the cutting side facing up. Sprinkle with the bread crumbs and drizzle with the garlic oil. Put the tomatoes in the oven.

Fry the onion in the rest of the oil and fry the pepper for about 2 minutes.

Add the shawarma meat and stir-fry for about 10 minutes. Let cool slightly.

Place 4 slices of dough next to each other and spread the shawarma meat over it.

Prick with a fork holes in the 4 other pieces of dough, place them on the shawarma meat and stick the dough borders with water. Press the dough edges firmly with a fork.

Place the fop on the baking tray and bake for 15-20 minutes with the tomatoes in the oven until the dough is golden brown and done.

Serve the shawarma with the tomatoes and any green salad.