Paprika snails

Ingredients for 1 servings:

• 2 rolls of 270 g fresh dough (from the refrigerator)
• 175 g cream cheese (“grilled peppers”)
• ½ bell pepper(s), red
• 3 tbsp, heaped Parmesan, finely grated
• 2 tsp, leveled Pul Biber

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

for approx. 40 pieces, simple

Remove the puff pastry and cream cheese from the refrigerator. Preheat oven to 200°C fan/convection oven. Line 2 baking sheets with baking paper. Trim the bell pepper half and cut into very fine cubes. Unroll the first pastry using the enclosed baking paper. Spread half of the cream cheese evenly on the sheet, leaving a 1 cm border free at the top. Sprinkle the cream cheese with a little Pul Biber depending on your desired spiciness, then sprinkle half of the diced bell pepper over it and sprinkle a thin layer of grated Parmesan cheese on top. Using the baking paper, tightly roll up the puff pastry from the long side. Using a sharp serrated knife, cut into approximately 2 cm wide slices and place them cut-side down on the baking sheet. Sprinkle the snails with a little Parmesan cheese and a very small amount of Pul Biber cheese. Repeat with the second roll of puff pastry. Bake the snails for 20-25 minutes until golden brown. After baking, immediately remove from the baking paper and let the snails cool on a rack or enjoy while still warm.