Summary

Ingredients

• 400 g flour
• 1 point yeast, (dry yeast)
• 1 teaspoon salt
• 1 pinch (s) sugar
• 250 ml water, lukewarm, 1 tablespoon olive oil

For the filling:

• 1 small Can / s tomato paste
• 1 onion (s)
• 1 clove garlic
• 1 dash Worcestershire sauce
• salt
• pepper
• Herbs, Italian
• 100 g salami, diced
• 100 g cheese, rated
• 1 small Can (s) mushrooms
• 10 olives, green, chopped
• 1 teaspoon olive oil
• 2 tablespoon water

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Instructions

1. Prepare a yeast dough from flour, yeast, sugar, salt, lukewarm water and olive oil. Let the dough rise in a warm place for 1 hour.
2. Heat olive oil in a small saucepan, sweat onion cubes and squeezed garlic, deglaze with tomato paste and 2 tablespoons of water, season with salt, pepper, Italian herbs and Worcestershire sauce, simmer for 10 minutes. Let the sauce cool down a bit.
3. Roll out the dough, brush with the tomato sauce, diced salami, chopped olives, sliced mushrooms, put grated cheese on top. Roll up the whole thing from the long side and cut the roll into 2-3 cm thick slices. Place on a baking sheet lined with baking paper and let rest for another 15 minutes.
4. Preheat the oven to 200 degrees. Bake the snails for about 30-35 minutes.