Ingredients:
Massa
1 envelope Dr. Oetker Instant Dry Biological Yeast
1 cup tea
Warm milk (100ml)
4 cups of wheat flour
7 tablespoons of olive oil
1 Ovo
1 teaspoon of Salt
2 tablespoons of Sugar
1 Egg Yolk for brushing
Filling
100 g spinach, cooked to taste
Garlic to taste
200 g skinless pepperoni, grated or chopped
300 g mozzarella
Seasonings to taste
chopped dried tomatoes
Preparation mode:
Massa
In a container, place the wheat flour, yeast, sugar, warm milk, olive oil, egg and salt. Mix and knead the dough until smooth. To mix in a mixer, use the hook tool until it comes away from the sides of the container. Shape into a ball and let it rest, covered, for 30 minutes or until it doubles in volume. As this time may vary, check the growth by placing a ball of dough in a glass of cold water. When the dough reaches the right point, the ball will rise to the surface.
Filling and assembly
Knead the dough again and roll it out with a rolling pin. Turn the long side of the dough towards you. In another container, mix the filling ingredients. Spread the filling over the dough, roll it up and cut slices approximately 1 cm wide. Arrange the smaller rolls side by side, in a greased and floured pan, leaving a little space for them to grow. Cover the pan and let the dough double in size, in a protected place. Beat the egg yolk with a spoonful of water and a pinch of salt and brush over the snails. Bake in a preheated oven at 180-200 °C for 30 minutes or until golden.
