Pizza Snails

Pizza Snails

Blood Sugar: 30Servings: 12Preparation Time: 45minMeal Category: Snack
Micronutrients:FolateCalciumMagnesium

Macronutrients per 100g

Energy
293kcal
Sugar
3g
Fat
4g
Fiber
5g
Sat fat
2g
Protein
13g
Carbs
54g
Sodium
847mg

Ingredients

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

Preparation

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.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
64% of RDI
Vitamin C
2% of RDI
Omega 3
2% of RDI
Vitamin A
24% of RDI
Calcium
96% of RDI
Folate
12% of RDI

Good to know

Yeast needs sugar to produce carbon dioxide. No need to add extra sugar as flour contains sufficient sugar for the yeast. The dough needs to rest longer for proper rising.

How to Prepare

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.

Good to Know

Yeast needs sugar to produce carbon dioxide. No need to add extra sugar as flour contains sufficient sugar for the yeast. The dough needs to rest longer for proper rising.

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