Gluten-free pizza snails
Pizza snails are great as a mini snack for a visitor or as a tasty snack in the evening while watching TV.
Ingredients
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- 375 g Bakery mix Liana
- 380 ml of milk
- 15 g of fresh yeast
- 50 ml of oil
- 1 KL sugar
- 1 tsp salt
Filling
- ketchup or tomato paste
- ham
- cheese
- oregano
- egg yolk with pressed garlic for brushing
- We start by preparing the leaven; crumble the yeast in 150 ml of milk and add sugar. Let it ferment for 10 minutes.
- Pour the Liana Bakery mix, salt, leavened yeast and the remaining milk into the bowl. Mix with a mixer with kneading paddles. Later, we add oil and mix again with a mixer. Cover the dough with food foil and let it rise for 20 minutes.
- Turn out the risen dough onto a floured surface and divide into 4 parts. Roll out and spread with ketchup or puree. Sprinkle with oregano, place ham, cheese and roll up. Cut into rounds and place on baking paper. Brush with egg yolk into which garlic is squeezed and finally sprinkle with oregano. Bake at 180-200°C for 15 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 375 g Bakery mix Liana
- 380 ml of milk
- 15 g of fresh yeast
- 50 ml of oil
- 1 KL sugar
- 1 tsp salt
Filling
- ketchup or tomato paste
- ham
- cheese
- oregano
- egg yolk with pressed garlic for brushing
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