The perfect finger food for various occasions - from New Year's Eve and garden parties to children's birthday parties and brunch gatherings.
Easy, quick, delicious: these pizza snails with puff pastry will always hit the spot! You'll love this slightly different, small alternative if you like pizza. And because the pizza buns are so handy, they are suitable for various occasions - gatherings, buffets, picnics, or parties.
Taste and Occasion
Since I use ready-made puff pastry from the refrigerator for my pizza snails recipe, it doesn't take long to prepare. With this type of dough, I usually fall back on the supermarket variety, even though I make my (other) doughs 100 percent myself and would never buy them. But for such a snack pastry, the preparation is actually too time-consuming for me. And so the pizza buns with puff pastry, tomato sauce, and sour cream or cream cheese are also an uncomplicated snack. This is not the worst thing, for example, if you prepare a party with many different treats.
Ingredients
The pizza snails are the best alternative to snacks like the spinach pockets. And this is how it works: First, prepare the pizza bun filling. There are several options here. I like it rather purist and make vegetarian pizza buns with puff pastry and tomato sauce (which, however, consists mainly of cream cheese for the perfect consistency 😉 ). If our kids have their way, a little diced ham is a must. Or salami.
The topping is spread on the dough rectangle. Then roll up the dough, including the filling, to make a long roll. Cut it into slices and put it in the oven with a little egg. Done! The only tricky part of the pizza rolls recipe is cutting. But in my recipe, you will find a few tips.
How to make the Pizza Snails
First of all, mix the cream cheese with the herbs and tomato paste until smooth. Season to taste with salt and pepper. Stir about ¾ of the cheese and, if desired, finely chopped ham into the cream cheese. Roll up the puff pastry. Carefully spread with the filling, leaving only a tiny margin on the long side (about 0.2 in / 0.5 cm), so that no filling runs out after rolling.
Now, roll up the coated puff pastry from the long side into a long snail, pressing the end very lightly. If you have time, you can put the roll (wrapped in the baking paper supplied with the dough) in the freezer for about 15 minutes to make it easier to cut. Preheat the oven to 400°F/200°C. Cover a baking sheet with baking paper.
Carefully cut the roll into 0.4-0.8 in / 1-2 cm thick slices with a large sharp knife. Try to press as little as possible to keep the shape. Carefully space them apart on the baking paper. Beat the egg with a fork. Brush the snails with it and sprinkle with the remaining cheese. Bake snails for 15-18 minutes, depending on size and thickness, until golden brown.
Top Tip
Instead of tomato paste, you can also use (ready-made) tomato sauce. Still, it should have a fairly thick consistency so the filling does not become too liquid. If you want the snails to be more intensely tomatoey and redder, you should use a little less cream cheese.
Recipe Card
Pizza Snails
Ingredients
- 100 grams (⅖ cup) cream cheese, or sour cream
- 2 tablespoons tomato paste
- 2 teaspoons Italian herbs
- salt and pepper
- 80 grams (¾ cup) grated cheese
- 70 grams (½ cups) ham, or salami, optional
- 1 package puff pastry, 275g, from the refrigerated section
- 1 piece egg, only ½ is needed
Instructions
- Mix the cream cheese with the herbs and tomato paste until smooth. Season to taste with salt and pepper. Stir about ¾ of the cheese and, if desired, finely chopped ham into the cream cheese.
- Roll up the puff pastry. Carefully spread with the filling, leaving only a tiny margin on the long side (about 0.2 in / 0.5 cm), so that no filling runs out after rolling.
- Roll up the coated puff pastry from the long side into a long snail, pressing the end very lightly. If you have time, you can put the roll (wrapped in the baking paper supplied with the dough) in the freezer for about 15 minutes to make it easier to cut.
- Preheat the oven to 400°F/200°C. Cover a baking sheet with baking paper.
- Carefully cut the roll into 0.4-0.8 in / 1-2 cm thick slices with a large sharp knife. Try to press as little as possible to keep the shape. Carefully space them apart on the baking paper.
- Beat the egg with a fork. Brush the snails with it and sprinkle with the remaining cheese. Bake snails for 15-18 minutes, depending on size and thickness, until golden brown.
Notes
- When cutting the roll, the snails may lose their shape a little. Once they are on the baking sheet, however, you can use your fingers to shape them a bit rounder again.
- Alternatively, don't roll up the coated puff pastry completely. Cut it into strips first and then roll them up individually. This way, the snails are guaranteed to be round.
- The snails taste best warm but can also be frozen and baked briefly.
Ingredient substitutions
Variations
Well, how about it? Have you worked up an appetite? Then quickly get the ingredients and get started! You can find many more great savory recipes on this blog. And if you're more into big indulgences, you can check out my pizza creations 😉 . By the way, if instead of puff pastry pizza rolls, you want to make ones with yeast or pizza dough, the pizza pops on a stick are just the thing for you.
These pizza snails were the best i have ever made! They are savory and crispy on the outside,and fluffy like clouds on the inside! You have to try these,they are just amazing.