Salty snails with cheese

Preparation steps

• First, melt the margarine. In another bowl, heat the milk to be lukewarm and add a teaspoon of sugar and yeast, mix well and let the yeast rise. In a larger plastic bowl, pour melted margarine, yeast with milk, and add 2 eggs and 2 teaspoons of salt. Mix all this well with a food processor. At the end, gradually add the flour, mixing with a food processor, and after we have added all the flour, we knead the dough by hand to combine everything nicely. Cover the bowl with a dough cloth and let the dough rest for 30 minutes.
• In the meantime, oil two trays measuring 43x36 cm. We also prepare the stuffing by mixing cheese with eggs and a little salt. When the dough has risen, take it out of the plastic bowl, sprinkle the work surface with a little flour so that the dough does not stick, and cut it into 4 equal parts. We take the first part and the rolling pin, and spread it as thin as possible, to some 3 mm thick. Coat with a quarter of the cheese filling and roll like a strudel. Then we take a sharp knife and cut the strudel into snails 1.5 cm thick, and place them in an oiled pan. So we do with all 4 parts of the test. We coat the snails with beaten egg and sprinkle them with sesame seeds, and put them to bake in a preheated oven at 250 degrees. Then reduce the oven to 200 degrees and bake for about 25-30 minutes, depending on your oven, until the snails get a nice golden yellow color.
• The snails are best still warm, although they remain nice and soft the next day. They go perfectly with a cup of yogurt.
• Note: I would just like to add that this dough has a great structure, it does not stick to hands at all, it can be rolled very easily and in one word, it is GREAT to work with. There is no chance that you will fail with these snails because they, as completely inexperienced with the raised dough, succeeded without flaws. :) If you are a beginner, you will make these snails with the same ease as someone who has always made them. :) Pleasant !;)