Party pesto snails

Ingredients for 1 servings:

• 140 g baked vegetable pesto
• 20 g butter
• some Parmesan cheese to sprinkle on top
• 375 g whole wheat flour
• 1 packet of dry yeast
• 1 egg white
• some water, warm
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

crispy, makes 30 pieces

For the dough, beat the egg whites until stiff, add the flour and yeast, and season with a pinch of salt. Carefully mix in enough warm water with the dough hook until you have a dough that you can knead. Shape the dough into a ball, cover, and let it rise in a warm place for one hour. Roll out the risen dough to about 0.5 cm thick. Melt the butter and brush it onto the dough sheet. Once the butter has cooled, spread the pesto on the sheet. Use a pizza cutter to cut strips about 1 cm wide and roll them up loosely. Sprinkle with Parmesan cheese and bake in a preheated oven at 180°C (fan oven) for about 20 minutes, until the snails have a light crust.