Pizza Snails

- 10g / 0.35oz Fresh yeast
- 250g / 8.82oz Whole wheat spelt flour
- 250g / 8.82oz White flour (Type 630)
- 2 tsp Salt
- 125g / 4.41oz Tomato passata
- 1 tsp Dried oregano
- 60g / 2.12oz Parmesan

1. Dissolve 10g fresh yeast in 60ml lukewarm water.
2. Mix 250g whole wheat spelt flour and 250g white flour with 2 tsp salt in a bowl.
3. Make a well in the center, pour yeast mixture into the well, and mix with some flour from the edges.
4. Let the dough rest in a warm place for 15 minutes.
5. Knead the dough with a mixer for 5 minutes until smooth.
6. Let the dough rise in a warm place for 1 hour until doubled in size.
7. Mix 125g tomato passata with 1 tsp dried oregano, salt, and pepper.
8. Grate 60g Parmesan.
9. Preheat oven to 175°C (347°F).
10. Roll the dough into a rectangle (30x36cm) on a floured surface.
11. Spread tomato mixture on the dough, leaving an edge.
12. Sprinkle with Parmesan.
13. Roll up the dough and cut into 12 pieces.
14. Place rolls on a baking sheet and let rise for 15 minutes.
15. Bake for 30 minutes.