Preparation:

Yeast dough:

First, the sugar is dissolved together with the yeast in the lukewarm water. When the yeast is dissolved in the water, the flour and salt are added. With the help of a food processor or arm power becomes a smooth dough. The dough must now rise covered in a warm place for an hour.

Spinach-Filling:

All ingredients are weighed and mixed in a bowl with a blender until a creamy texture.

Yeast Roll:

After the dough has rested, it is briefly kneaded again by hand on a floured work surface and then rolled out thinly into a rectangle. The rolled out dough is now coated with the filling and cut into strips about 6 cm wide. This works best with a pizza cutter. If there is any filling left over here, it is perfect as a sauce garnish for spaghetti.

Likewise, the recipe works with 2 packages of ready-made roll dough from the refrigerator shelf. Here the dough is also to roll out & spread with the cream.

Now roll the dough strips and place them in the round cake pan. Here the dough should rise for 30 minutes in a warm place. In the meantime, the oven can be preheated to 180 °C convection oven. The vegan snails then go into the oven for 20 minutes on the lowest rack. After baking, the savory snails can be enjoyed already warm.