Description
These Pizzaschnecken with pesto and mozzarella are a delightful snack that combines crispy dough with a flavorful filling. Perfect for gatherings or a quick bite, they are sure to impress your guests!
Ingredients
Scale
- 1 pack of pizza dough (store-bought or homemade)
- 150 g basil pesto
- 200 g mozzarella (or gouda or emmental as alternatives)
- 50 g sun-dried tomatoes (optional)
- Fresh basil (optional for garnish)
Instructions
- Preheat your oven to 200°C (180°C for fan ovens) to ensure the perfect temperature for the Pizzaschnecken when they are ready.
- Roll out the pizza dough on a lightly floured surface until it is about 0.5 cm thick, ensuring it is evenly rolled for uniform baking.
- Spread the basil pesto evenly over the rolled-out dough, leaving a small border of about 1 cm to prevent the pesto from oozing out when rolling.
- Slice the mozzarella into thin pieces or crumble it, and distribute it evenly over the pesto. If using sun-dried tomatoes, chop them into small pieces and sprinkle them evenly as well.
- Begin rolling the dough carefully from the longer side, making sure to roll it tightly so that the Schnecken hold together well.
- Once rolled, cut the dough into pieces about 2-3 cm thick, yielding approximately 12 to 15 Schnecken.
- Place the Pizzaschnecken on a baking sheet lined with parchment paper, ensuring there is enough space between them to prevent sticking during baking.
- Bake the Pizzaschnecken in the preheated oven for 15-20 minutes, until they are golden brown and crispy. A good indicator that they are done is when they have taken on a golden color and a delicious aroma fills the kitchen.
- After removing the Schnecken from the oven, let them cool slightly and garnish with fresh basil as desired.
- Serve the Pizzaschnecken warm or at room temperature and enjoy them as a snack or finger food!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 Schnecke
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Ensure the pizza dough is not rolled too thick; a thickness of about 0.5 cm provides the perfect balance of crispiness and juiciness. For an even more intense flavor, consider mixing grated parmesan into the pesto before spreading it on the dough.