Short Cottage Cheese Rolls-Snails with Ham and Cheese
by Editorial Staff
Unsweetened snail rolls made from shortcrust cottage cheese dough filled with ham and cheese. Sprinkle with poppy seeds on top. This is an appetizer that is appropriate to be served separately, with a first course or with a drink, be it tea, coffee or beer.
Cook: 1 hour 30 minutes
Ingredients
For the dough:
- Butter – 150 g
- Cottage cheese – 150 g
- Flour – 150 g (1 glass with a capacity of 250 ml)
- Salt – 1 teaspoon
- Baking powder – 1 teaspoon
For filling:
- Hard cheese – 150 g
- Ham – 150 g
- Onions – 100 g
- Butter – 3 tbsp
- Salt to taste
- Egg (for greasing rolls) – 1 pc.
- Poppy (for sprinkling rolls) – 2 tbsp
Directions
- Mix flour, salt and baking powder in a bowl.
- Pour dry ingredients mixture into blender bowl.
Cut the cooled butter into slices and add to the bowl. Put the cottage cheese there.
- Beat the mixture until crumbs form.
- Roll the dough into a ball with your hands and cover with plastic wrap.
Place the dough in the refrigerator for 30 minutes. - Make the filling.
Peel the onion and cut into small cubes.
Heat butter in a skillet.
Put the onion in a pan, salt and fry until golden brown. - Cut the ham into small strips.
- Add ham to onions. Stir and cool.
- Grate the cheese on a medium grater.
- Preheat the oven to 180 degrees.
Roll out the dough into a rectangle about 20×25 cm in size. - Place the ham and onion on the dough and flatten.
- Sprinkle with cheese on top.
- Roll everything into a roll.
- Cut the roll into pieces 1.5 cm wide.
- Line a baking sheet with baking paper.
Place the rolls on a baking sheet. - In a cup, shake the egg lightly.
Grease rolls with egg and sprinkle with poppy seeds.
Bake short cottage cheese snail rolls with ham and cheese at 180 degrees for 25 minutes.
Bon Appetit!
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