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Saturday, December 24, 2022

Pizza snails

s’s birthday wish was to have his class from børnehave over to play. They do this sometimes for birthdays - the whole room of kids goes to the birthday boy/girl’s house for a few hours in the morning during børnehave time, with a pedagog or two. But we haven’t tried it before… 

Apparently pizza snails (pizza snegle) are required for such gatherings. Like overnight bread rolls, these seem to be something every Danish mum can whip up with her eyes closed.

I asked two different Danish mums about how to make pizza snegle, and both directed me to the same recipe, this one. So that seemed like a done deal. 

(makes about 30 medium snails - including some slightly small/awkward end ones - about 20 acceptably similar ones)

For the dough:
50 g fresh yeast
200 ml milk
150 ml plain yoghurt 
2 eggs 
1 tsp salt
1 tbsp honey
100 ml olive oil
250 g / 9 oz wholewheat flour
400 g / 14 1/2 oz plain flour
 
For the tomato sauce:
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 400 g tin tomatoes
2 tbsp tomato purée
2 tsp dried oregano
Salt+pepper
 
To finish:
125 g (one pack) fresh mozzarella, finely chopped
1 egg, lightly beaten - for brushing
 
Make the dough:
Mix yeast in a large bowl with the milk. Add oil, yoghurt, honey, egg, salt and wholewheat flour and mix well together.
 
Add plain flour a little at a time until the dough is nice and flexible (it was a bit sticky). Put in a warm place to rise, with a tea towel over it, for about an hour or until doubled in size.
 
Make the tomato sauce:
Heat olive oil in a pan and sauté onion and garlic until soft and translucent. Add tinned tomatoes, tomato purée, oregano, salt and pepper. Simmer c 20 min until thick. Let cool, and keep in fridge until needed, esp if making in advance.
 
Assembly:
Roll out half the dough on a floured surface until c 1/2 cm thick rectangle/square. Spread half the tomato sauce out evenly on top, except c. 4 cm from one end. Sprinkle with half the cheese. Roll into a long roll and cut snails about 2 cm thick with a sharp knife. Put on baking sheets lined with baking paper, with a few cm between them at least, and make round and neat with your hands. Repeat with the other half of the ingredients. Let rise on the sheets for 30 min. Brush with beaten egg. Bake 16-18 min at 180C, until golden brown.
 

They came out well and looked legit. They didn't go down all that well with the kids (they preferred melon, salty popcorn and coconut water), but there were no major complaints so think I got them about right.

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