Yeasted pizza snails
Leavened pizza snails with mozzarella and paprika are a great substitute for store-bought pizza. Simply roll out the leavened dough, spread with ketchup or passata and top with salami and cheese. Make them for your family for a snack or dinner. You'll definitely enjoy them.
Ingredients · Servings 1 dose
- 450 g plain flour
- 1 packet of dried yeast
- 70 g melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 200 ml milk
- 1 egg at room temperature
- Filling:
- 150-200 g grated mozzarella
- 100 g paprika
- ketchup (or tomato passata/sauce)
- dried oregano
- Further:
- garlic oil
Method · 1 h 15 min
- Heat the milk until lukewarm, stir in the yeast and sugar, and let it rise for about 10 minutes.
- In a bowl, mix the flour and salt, make a well in the middle, pour in the yeast and mix. Then add the cooled melted butter, eggs and, preferably in a food processor, mix until smooth. Knead for about 8–10 minutes.
- Cover the bowl with the dough with a towel and let it rise for 60–90 minutes or until the dough has doubled in size.
- Press the dough, knead it, and roll it out into a rectangle on a floured surface.
- Spread with ketchup and sprinkle evenly with cheese and oregano. Arrange the paprika rounds on the dough in rows, leaving space between them for cutting the dough. Cut the dough into strips, so that each strip is covered in the middle with whole rounds of salami.
- Grease a baking dish with garlic oil. Roll the strips into snail shapes and press the ends well against the dough. Place the snails in the prepared pan, spacing them well apart, and flatten them slightly. Brush the sides of the snails with garlic oil.
- Let the finished snails rest briefly. In the meantime, preheat the oven to 175 °C.
- Place the snails in the preheated oven and bake until golden brown, about 35 minutes.
