Pizza snails 03

Ingredients for Pizza snails 03

Instructions for Pizza snails 03

To prepare the Pizza snails 03 recipe, please follow these instructions:

Melt the margarine and set it to cool.
Yeast a stirred into the water. Add salt, eggs and yogurt. When this is touched together, add the melti-tede margarine. Collect subsequent dough with flour and knead well (hint: don't let the dough get too dry/flour – it provides more fresh snails). Then made the dough for uplift in about 20 minutes.
While the dough is done raises the filling ready. Havartien rives on grater or food processor. Onions and yellow-roots chopped.
After uplift shared the dough into three equal parts. Each part rolled out with rolling pin. Now use about 2/3 of tomato pureen to lubricate out of dough like pizza sauce. Sprinkle some stuffing on (NB. The filling should not dan-ne a top) use either ham or tuna (it can give a fun flavor to put these together). You have chosen to use ham meat, this can usefully be added in a long row in the middle of the dough, in parallel with the longest edge. The cheese sprinkled on eventually along with oregano (Save a little cheese to the slugs are made). Then roll the dough together so that the longest edge rolled in, and the shortest edges forming roll-lens ends. Cut the 20-25 snails of each roll and then put them on a baking sheet. Thereafter lodging slugs for 10-20 minutes and the oven is switched on after the uplift at 200 degrees (180 by hot air).
After salvage sprinkled slugs with the last cheese and possibly. a little oregano (NB. Brush no slugs). Then bake the slugs in the 10-15 minutes.

Tips:
Tip: replace the salt with sugar, and fill with 350g margarine, ½ dl white sugar and cinnamon, then you have the nog-le delicious cinnamon snails. Slugs are freezer suitable for up to 3 months.