Summary

Ingredients

For the dough:

• 380 g flour
• 2 teaspoons baking soda
• 250 g quark (low-fat quark)
• 1 egg (s)
• 8 tablespoon olive oil
• 1 tablespoon herbs, frozen (8 herbs)
• 1 tablespoon basil, frozen
• a bit salt

For the filling:

• 500 g minced meat
• 1 teaspoon olive oil
• 1 ½ bell pepper (s), (one /2 red / yellow / green each)
• 1 onion (s)
• 100 g corn, frozen
• 200 g cheese, (Gouda or pizza cheese / rated)
• 2 cloves garlic
• 1 tablespoon basil, (frozen)
• 1 tablespoon parsley, (frozen)
• 1 tablespoon mustard, (medium hot)
• 3 tablespoon tomato paste (approx., To taste)
• salt
• pepper

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Instructions

1. Clean the peppers and onions and cut into short, narrow strips.
2. Peel and finely dice the garlic. Put everything aside.
3. Use the ingredients for the dough to make the quark and oil dough. (Do not knead too long, otherwise it will stick! Then add a little more flour if necessary.)
4. Roll out the dough on a floured work surface approx. 40 x 50 cm (I usually rub my rolling pin with a little flour, then nothing sticks when rolling out.)
5. Preheat the oven to 200 degrees. (Two-sided heat)
6. Fry the minced meat in a deep pan with 1 teaspoon of oil, add tomato paste and mustard, season with salt and pepper and continue to fry briefly. Then add the onions, garlic, paprika, corn (thawed or frozen) and herbs and continue to fry until the vegetables are just firm to the bite. Take the pan off the heat and let the mixture cool down a little. (Since I don`t like to reheat minced meat twice, I don`t let it cool down, just cool it down a little, unless the snails are then destroyed immediately.)
7. Distribute the minced meat mixture on the rolled out dough, leave a border of approx. 4 cm on the final long side, and approx. 2 cm on the right and left. Sprinkle the cheese over it, roll up (carefully, the dough is very thin, it is best to follow it from below with a wide dough scraper, as it sticks a little from rolling despite the flour). Cut 12 snails from this roll, place them carefully on a baking sheet lined with baking paper and reshape them by hand if necessary. Bake at 200 degrees for 30 - 40 minutes.
8. Rolling and cutting is a bit sticky business, but the result is worth it, the snails are delicious.
9. The quantities of spices and herbs are of course only a suggestion from me, it`s a matter of taste, how you like to season them!