Minced meat and cheese snail with sour cream sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 tbsp oil
• salt and pepper
• 3 tbsp paprika paste
• 1 tbsp thyme
• 1 point mixed vegetables (buttered vegetables, frozen)
• 180 g cheese (Pecorino), grated
• 2 packs of pizza dough (refrigerated section)
• 1 egg(s)
• 200 g sour cream
• 1 tbsp cognac

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

made quickly

Fry the minced meat in hot oil until crumbly. Season with salt, pepper, thyme, and 2 tablespoons of paprika. Mix in the vegetables and 150g of cheese. Unroll the pizza dough onto a large piece of baking paper. Separate the egg. Brush the dough with egg white and place the pieces slightly overlapping each other. Spread the filling over the dough, leaving a 2cm border. Roll the dough up, shape it into a snail, and place it on a baking sheet. Brush the dough with the remaining egg yolk and sprinkle with the remaining cheese. Bake in a preheated oven at 225°C top/bottom heat (fan: 200°C, gas mark 3) on the second rack from the bottom for 25 minutes. For the sauce, mix the sour cream with cognac, salt, and pepper with the remaining paprika. Serve with the strudel.