Pepper-tomato-zucchini-spelt snails

Ingredients for 6 servings:

• 800 g spelt flour type 1050
• 200 g wholemeal spelt flour
• 500 ml water, at least
• 10 g yeast
• 15 g salt
• 150 g bell pepper(s)
• 150 g onion(s)
• 150 g zucchini
• 50 g tomato paste
• 150 g chopped tomatoes
• 200 g sour cream
• Oregano or basil
• 2 tbsp oil
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

with 1050 and wholemeal flour

Mix the yeast in the water. Now knead with the remaining ingredients and cover the dough and let it rise for at least 2 hours. Meanwhile, clean the vegetables, peel them if necessary and dice them very finely. Sauté the onions in oil. Then add the remaining vegetables and continue to sauté until cooked through but still firm to the bite. Deglaze with the sour cream and add the tomato paste and chopped tomatoes. Season with oregano, salt, pepper and sugar. It is best to roll out the dough into 2 squares and spread the filling evenly on top, leaving a little space at the edges. Now roll each one up. Then cut out 1-2 cm thick snails and place them flat on baking sheets lined with baking paper. Let them rise for another 1-2 hours until the snails are nice and big. Preheat the oven and bake the snails at 200 degrees Celsius (top/bottom heat) for about 20 minutes.