Pizzasnegle with spinach and mushrooms

Ingredients for Pizzasnegle with spinach and mushrooms

Instructions for Pizzasnegle with spinach and mushrooms

To prepare the Pizzasnegle with spinach and mushrooms recipe, please follow these instructions:

Melt the butter at low heat and mix it with cream milk
Dissolve yeast in the warm mixture and then add sugar and salt
Stir the flour until it becomes a firm and lightly sticky dough
Pour the dough into a lump, sprinkle some flour over and cover with a cloth
Place the bowl with dough for raising a warm place for approx. 50 minutes

In the meantime, chop the spinach and season the onion and mushrooms
Once the dough has risen, split it into two (easier to work with than one large)
The one lump is rolled into a flat, oblong square on a lightly squeezed table
Concentrated tomato puree is distributed over the surface
Squeeze one garlic over and benefit it fairly evenly
Spread spinach, mushrooms and onions evenly over
Take a teaspoon and "chop" chopped tomato around here and here
Finally season with salt and pepper and roll the dough tightly together
The "sausage" is cut for 1-2 cm. Thick slices with sharp knife
Put the snails gently on a baking sheet and sprinkle with grated cheese
Repeat the procedure with the second lump of dough
Bake the slugs in the oven at approx. 180 degree hot air
The snails are finished when they have had color and crisp edges
Let them cool down on a baker and enjoy them!

tips:
I do not have the exact measure of the amount of the three types of flour. I gradually added in the amounts I found suitable until the dough was soft and a little sticky.