Stuffed Snails: The Ultimate Savory Snack – No More Pizza!

Sauté the chopped onion, carrot, and bell pepper in a pan until soft.

Add the ground meat and cook until browned, breaking it up into small pieces.

Stir in mustard, ketchup, Provence herbs, garlic, black pepper, and salt. Mix everything together well and set aside.

Prepare the Cheese Filling:

Grate the mozzarella and mix it with cream cheese and your choice of fresh herbs (dill and parsley work wonderfully).

Assemble the Snails:

Roll out the yeast dough or puff pastry on a clean surface.

Spread a layer of the cheese filling evenly over the dough, then layer the meat filling on top.

Roll the dough into a log shape and slice it into bite-sized pieces.

Place the pieces on a baking tray lined with parchment paper.

Brush the tops with the egg yolk mixed with milk.

Bake the Snails:

Preheat your oven to 190°C (375°F).

Bake the snails for 25-30 minutes or until golden brown and cooked through.

Prepare the Salad:

Massage the shredded cabbage to soften it, then add grated apple and carrot.

Season the salad with vinegar, sugar, vegetable oil, and a pinch of salt. Toss well and let the flavors meld.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.