Lunch snails

Ingredients for Lunch snails

Instructions for Lunch snails

To prepare the Lunch snails recipe, please follow these instructions:

Warm milk until it is lukewarm. Dissolve the yeast in the milk. Add the other ingredients, however, only half of the wheat flour. Knead the dough well. Knead the rest of wheat flour in a little at a time to the dough is smooth. Cover the dough with a tea towel and place the warm for approx. 30 min. Roll dough out to a square of about 40x50 cm.

Sor tomato paste out of dough. arrow the onion and chop it finely. Grate the cheese on the cheese grater. Advantage onions, cheese, ham strips and oregano over the dough. Roll out dough together as a "Swiss roll" from the long side. Inserts "rouladen" out in the some 18 pieces. Put wax paper on a baking sheet and set of slugs. Turn on the oven at 200 ° C and cover the slugs with a tea towel. Let the slugs after raising in ca. 30 min. Brush them with water and bake them in the middle of the oven for approx. 15-20 my.

Cook time (not including debit and baking time: approx. 25 min.

Tips:
Per lunch snail: Energy: 678kJ/161 kcal carbohydrates: 24.7 g ~ 62 E% Protein: 1.6 g ~ 19 E% Fat: 3.4 g ~ 19 E%