Pizzasnegle with pesto (easy and amazing)

Ingredients for Pizzasnegle with pesto (easy and amazing)

Instructions for Pizzasnegle with pesto (easy and amazing)

To prepare the Pizzasnegle with pesto (easy and amazing) recipe, please follow these instructions:

Turn on the oven at 200 degrees - hot air 180 degrees.

First roll the finished pizza dough out onto the table.

Then lubricate a layer of pesto over the whole dough. Then put the cheese over the pesto team.

Then you "stack" a pile of pepperoni on top of each other and cut a cross into the pile to get small fine triangles.
They also spread over the whole pizza dough, just like home-made pizza.

When the filling is on, roll it together from the long end so they do not get too thick and you get more pieces.
When the roll is rolled you cut approx. 2 cm. Thick snails out of the roll and place them on a frying pan with baking paper.

Pour them in the middle of the oven for 15-20 minutes until the dough has had enough and has a nice golden color.

tips:
I have chosen to use the finished pizza dish you can find in most supermarkets in the fridge because they are incredibly easy and because in my opinion it seems good to get too much bread in a pizza nail so you can not taste the filling and this gets You do not use the finished as it does not raise inside the oven. To get the best results, use the pesto you can find in the refrigerator in the supermarket (føtex) as it has the clearest and best taste of home-made pesto. See picture.