John Myers
Ingredients for 6 servings:
- 750 g flour
- 1 ½ packs of yeast
- 3 tsp sugar
- Milk, warm
- 100 g butter
- 1 ½ tsp salt
- 1 kg leek
- 2 cups sour cream (or sour cream)
- 10 cherry tomatoes
- 200 g cheese, grated Emmental
- salt and pepper
- possibly spice mix (pizza seasoning)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Finger food, great for parties, tastes good cold too!
Put the flour in a bowl. Make a well and crumble in the yeast. Add the sugar and a little milk, and mix everything with a little of the flour to form a pre-dough. Let it rise for 10 minutes. Then add the butter and salt and mix everything into a dough. Add enough warm milk to make a smooth, not too sticky dough. Knead the yeast dough well and then let it rise until it has doubled in size. Wash the leek and cut it into thin rings. Roll out the yeast dough (in two portions if necessary) very thinly into a rectangle. Spread the sour cream on the yeast dough, then spread the leek, sliced cherry tomatoes, and Emmental cheese evenly on top. Season everything with salt, pepper, and pizza seasoning. Roll the yeast dough into a log and cut slices from it with a sharp knife. Place the slices on a baking sheet lined with parchment paper and bake in a preheated oven at 160°C for approximately 20-30 minutes. The snails are done when they begin to brown.
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