Pesto snails

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast or 1 packet of dry yeast
• 2 tsp sugar
• 1 ½ tsp salt
• 225 ml water, lukewarm
• 50 ml olive oil
• 4 tbsp pesto

Instructions

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

for 15 – 20 pieces

First, prepare the yeast dough. Crumble the yeast into a small bowl and mix with sugar and some of the warm water until dissolved. Then, combine the flour with the dissolved yeast, salt, and olive oil in a bowl. Gradually add the remaining warm water and knead everything into a smooth dough. When the dough pulls away from the bowl, it’s done. Shape it into a ball with your hands and lightly coat it with olive oil. This is a good trick to prevent it from forming a dry skin/crust while rising. Cover it with a clean kitchen towel and let it rise for 45 minutes. After this time, transfer it to a well-floured work surface and roll it out with a rolling pin to a thickness of 3-4 mm. It’s really important not to knead the dough again before rolling it out, as this will make it tough again and difficult to roll out (if this happens, just let it rise for another 15 minutes). Once the dough is nicely rolled out, you can spread the pesto on top. You can use whatever pesto you like. The pesto should be spread as evenly as possible over the dough. Once you’ve done that, carefully roll out the dough. Then cut approximately 1.5 cm thick slices and place them on a baking sheet lined with baking paper. The pesto snails should then be baked for approximately 20 minutes at 180°C (fan oven). They taste best straight from the oven. However, they can also be frozen and reheated without any problems. Tip: If the leftover pesto snails are too dry, place them in the oven at 100°C (fan oven) for approximately 15 minutes and let them dry out thoroughly. Using a blender or grater, you can then make breadcrumbs out of them and coat them in breadcrumbs, for example, with chicken breast, turkey breast, or pork schnitzel. The pesto will then add a delicious flavor to the meat.