Dissolve the yeast and sugar in warm water. Make a well in the flour, pour salt, olive oil, eggs, milk and yeast and knead a soft dough. Allow to rise until doubled in volume. Divide into two parts. Roll out the first (not too thin) and put in a buttered form. Outline the middle with a bowl, rub the edges with a little sunflower oil and place the green stuffing (previously stewed in a little olive oil and cold), and in the middle arrange sliced ​​salami, cubes processed cheese and grate the cheese. Cover with second crust and Roll again put the bowl to draw the middle, gently pressing. Cut the ends of the 16 parts, and taking each twist once. Leave to rise for 20 minutes, brush with beaten egg yolk, sprinkle with poppy seeds middle and bake at 200C degrees until ready.