Summary

Ingredients

• 250 g ready-mix for multirain bread
• 1 bag baking powder
• 1 teaspoon, leveled salt, if you prefer it very hearty, take a heaping teaspoon
• 1 egg (s)
• 4 tablespoon oil
• 4 tablespoons milk
• 125 g quark, or herbal quark or both mixed
• 30 g dried tomato (s), cut into fine cubes
• oil
• 50 g herbs, frozen, variety as desired
• 4 slice (s) cheese, Maasdammer cheese, alternatively also other
• Flour, for rolling out the dough

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Instructions

1. Preheat the oven to 190 degrees - top and bottom heat. Line the baking sheet with baking foil or parchment paper. Soak tomatoes in a little oil.
2. Place a fire-proof bowl with water on the bottom of the oven - prevents the snails from drying out, the dough remains juicy.
3. Put all the ingredients, except the cheese, in a mixing bowl (including the dried tomatoes and the oil) and use the kitchen utensil with a dough hook to make a dough that is easy to knead. Finally, finish kneading the dough in the bowl by hand.
4. Keep adding a little flour until the dough no longer sticks to your hands.
5. Scatter some flour on a work surface and first form the dough into a roll about the size of a zucchini.
6. Then roll out with a rolling pin so that the 4 slices of cheese can easily be placed on top.
7. After the cheese slices have been placed on top, carefully roll up from the broad side so that a large dough-cheese roll is formed.
8. Just cut off the two end pieces, they will then become 2 small rolls without a special look.
9. Now carefully cut off approx. 2cm wide pieces from the roll with the knife, shape something and place immediately on the baking sheet.
10. If all the snails are on the baking sheet, slide it into the oven on the third rail from the bottom and bake for about 20 minutes.
11. Since every oven is different, I advise you to set it for 15 minutes first and then check the result.
12. They taste really good and can also be frozen well.