Salgado de frango tipo rocambole

Dough 2 eggs 250ml of warm water 2 tablespoons of sugar 10g of biological bread yeast 1 level tablespoon of salt 2 heaping tablespoons of margarine Wheat flour until the dough reaches the right consistency Let the dough rest for 15 minutes. (Filling) 1 medium onion, finely chopped Half a teaspoon of complete seasoning (salt and garlic) Half a teaspoon of ready-made tomato sauce 1 container of creamy cream cheese or cream cheese in a tube (180g) 1400g of shredded chicken breast Fresh herbs to taste.