Yeast Rolls with Hearty Filling

Preparation of yeast dough

1. Prepare the yeast dough according to your – or my recipe – with the addition of a Greek spice (the dough already tastes a bit more spicy), sieve the flour into a bowl, make a well and crumble the yeast. Put a little salt and the Greek spice all around (salt and yeast should not come into contact, otherwise the dough will not turn out well). Put olive oil all around as well. Put some lukewarm water and a pinch of sugar directly on the yeast and mix a little. Cover and let the dough rise for about 20 minutes. Now process everything with the mixer to a smooth yeast dough. Then cover again and let rise for another 1/2 hour (the dough should have doubled in time)

Preparing vegetables for the filling

1. While the yeast dough is rising, you can prepare the filling. Peel and dice the onion, clean and dice the peppers, and also cut the olives and the dried tomatoes into small cubes. Chop the garlic very finely and finely chop it with a fork and a little salt (there shouldn’t be any bits left).

filling

1. Use a large, tall pan or saucepan. Put some olive oil in the pan. Now add the onions and garlic and sweat a little. Add the minced meat and fry it nicely. Now add the previously diced ingredients and let everything cook together. Season very strongly with salt, pepper and the Greek spices. Now add the chopped tomatoes (fresh or from the can). Since there is now some liquid in the mass, it has to be bound. To do this, we take about 1/2 tube of tomato paste and some flour. We just stir in the mixture and let it boil down a little. When the filling has the desired consistency, it is ready (there must be no visible liquid left. Finally, crumble the sheep’s cheese into the mixture and stir it all together.

Preparing the snails

1. Now we roll out the yeast dough and spread the mixture over it. Then fold in the sides and roll up lengthways. Cut into pieces approx. 3 cm wide and place on a baking sheet. I divided the amount of dough into 3 bowls, i.e. the dough of 500 g flour per roll (makes about 20 pieces, fits on the sheet just like that). Let the snails stand again covered for 1 hour.

Bake in the oven

1. Bake in the preheated oven with top / bottom heat at 200 degrees on the middle shelf for about 25 minutes until the snails are nicely browned on top. If no more dough sticks after the stick test, you can take the snails out and let them cool down. Of course, the snails can also be eaten warm (that’s how I like them). At home I like to make a nice salad with it so I have a ready-made dish. The snails can also be frozen wonderfully. After defrosting, put them in the oven for a short time, so they’re fresh again. I baked this amount of snails as a birthday souvenir for work. I have to do it every year. Since my colleagues are always very enthusiastic and regularly ask for the recipe, I’ve now discontinued it.