400 g readymade dough for pizzas, buns and mekitsi
150 g cheese (cheese)
Ronen savory, colorful salt, red pepper
sunflower oil or butter
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Dough onto a greased surface and smeared over with sunflower oil or melted butter. Sprinkle with crumbling savory, colorful salt, pepper and grated cheese. Wound on a roll, cut into pieces about 2 cm wide. Received snails (so called in this case me) are arranged in a greased tray and print. While the rise in a low temperature (100C) and then to a higher (200C). Baked snails still hot when removed from the oven sprayed with a little cold water and cover with a towel for about 15 minutes.