Sesame crackers and snail-shaped appetizers

Name: Sesame crackers and snail-shaped appetizers
Ingredients: Dough: 700 g flour; half a cube of yeast (10 g); salt; 1 egg; 3 tablespoons ricotta; 50 g butter (or margarine). Filling: 3 tablespoons ricotta; 50 g pressed ham; 2 tablespoons grated Parmesan or cheese; sesame.

Appetizers - Sesame crackers and snail-shaped appetizers by Dalia O. - Recipia

Sesame crackers and snail appetizers On a warm day, when you don't really feel like turning on the oven, it's still worth making a tray of crackers if you need a snack for kids or guests. From the same dough, you can prepare two types of appetizers: simple sesame crackers and snail-shaped pastries filled with ricotta, ham, and parmesan. The dough is easy to make, and the filling can be changed depending on what you have on hand. Quick Info Total time: not specified exactly; add the preparation time to about 30 minutes of baking Preparation time: not specified in the original recipe Baking time: 10 minutes for crackers and 20 minutes for snails Oven temperature: 200 degrees Celsius Servings: the amount is suitable for a snack appetizer; the exact number depends on how thin you roll out the dough and the size of the pieces Difficulty: easy Recipe type: savory appetizer, kids' snack, buffet or pack Ingredients For the dough: 700 g flour 10 g yeast, which is half a cube salt, to taste 1 egg 3 tablespoons ricotta 50 g butter or margarine 2 tablespoons water, for dissolving the yeast For the crackers: sesame, for sprinkling For the snails: 3 tablespoons ricotta 50 g pressed ham 2 tablespoons grated parmesan or cheese sesame, for sprinkling Preparation method 1. Prepare the dough Place the flour in a large bowl. Add ricotta, butter cut into pieces, the egg, and salt. Dissolve the yeast in the two tablespoons of water, then pour the mixture over the ingredients in the bowl. Mix well, then knead until you obtain a cohesive dough. There is no need to complicate this step; it is important that the ingredients are well incorporated and the dough can be rolled out. Let the dough rest for a few minutes. After that, divide it into two parts as evenly as possible. One part will be used for the crackers, and the other for the snails. 2. Prepare the sesame crackers Take the first part of the dough and roll it out into a round sheet. Sprinkle sesame over the entire surface. Cut the sheet into strips about 1 cm wide. Gently twist each strip, without squeezing too tightly, then place the crackers on a baking tray. The shape does not need to be perfect. It is enough for the strips to be loosely twisted and placed with a little space between them. Bake the crackers at 200 degrees for about 10 minutes. 3. Prepare the filling for the snails In a bowl, mix ricotta with the pressed ham and grated parmesan. If you use cheese instead of parmesan, you can use the same amount mentioned in the recipe. Mix until you obtain a uniform composition. Ricotta helps the filling bind, while the ham and parmesan give it a salty taste. 4. Form the snails Roll out the second part of the dough into a sheet. Sprinkle sesame on top, then spread the ricotta, ham, and parmesan mixture over the entire surface. Roll the sheet as tightly as possible, forming a log. Cut the log into pieces about 2 cm thick. Turn each piece and place it on the tray. Bake the snails at 200 degrees for about 20 minutes. The time may vary slightly depending on the thickness of the dough and the oven, but generally follow the 10 minutes for crackers and 20 minutes for snails as indicated in the recipe. Why I make the recipe often I love that from one dough I can prepare two different snacks. The sesame crackers are simple and easy to eat, while the snails are more substantial due to the filling. The recipe is also useful when I want to use ingredients I already have in the fridge. The filling does not necessarily have to be the one from the basic recipe, and the dough is easily divided to make both versions. Tips Dissolve the yeast in the two tablespoons of water before adding it to the dough. This way, it distributes better among the other ingredients. Do not put too much filling on the sheet for the snails. A thin layer rolls more easily and does not spill out during cutting. Cut the log with a sharp knife, so the pieces of about 2 cm retain their shape. The crackers are twisted lightly. If you squeeze them too tightly, they may become denser after baking. For a uniform result, try to roll out both sheets to similar thicknesses. If the dough is too thick, the products will need more time in the oven than indicated in the recipe. Substitutions Butter can be replaced with margarine, just as specified in the original recipe. In the filling, parmesan can be replaced with the same amount of grated cheese. Ricotta in the filling can be used together with ham and parmesan without other changes to the recipe. For other changes, the quantity of ingredients is not specified in the recipe source, so it is better to keep the filling sufficiently bound to be spread and rolled. Variations You can make only crackers or only snails, using the entire dough for one of the options. For snails, you can use any filling you want, as long as it is not very liquid. A filling that is too soft is hard to spread and may spill out of the log during cutting. If you choose a different combination of ingredients, keep the basic idea: roll out the sheet, add the filling, roll it up, cut pieces of about 2 cm, and bake at 200 degrees. Serving ideas The crackers and snails can be placed on a platter and served as an appetizer. They are also suitable for a simple snack for kids or for a buffet with several savory dishes. They can be placed together on the same platter, as they have different shapes and textures: the crackers are simple, with sesame, while the snails contain the filling of ricotta, ham, and parmesan. Frequently asked questions Can I use only margarine in the dough? Yes. The recipe allows the use of either butter or margarine. The amount remains the same: 50 g. Is it mandatory to use parmesan? No. Parmesan can be replaced with grated cheese. The original recipe indicates two tablespoons. Can I prepare the dough for both varieties? Yes. The dough is divided into two after being kneaded and rested for a few minutes. One part is used for the crackers, and the other for the snails. How thick should the strips be for the crackers? The strips are cut to about 1 cm wide. For the snails, the log is cut into pieces about 2 cm thick. Can I change the filling of the snails? Yes. The recipe mentions that any desired filling can be used. It is recommended to choose one that is sufficiently firm, which can be spread and rolled without leaking. Nutritional values The values below are estimates and may vary depending on the type of flour, ricotta, butter or margarine, ham, and the actual amount of sesame used. Since the number of servings is not specified, the estimate is made for approximately 100 g of product. For 100 g of crackers and snails, the following can be estimated: Calories: approximately 300-340 kcal Protein: approximately 9-11 g Carbohydrates: approximately 45-52 g Fats: approximately 10-13 g Fiber: approximately 2-3 g Sodium can vary quite a bit, depending on the amount of salt, the pressed ham, and the parmesan or cheese used. These are indicative values, not an exact nutritional calculation. Storage and reheating After they have completely cooled, the crackers and snails are stored in a closed container at room temperature for a short period. It is better not to close them while they are warm, as moisture can soften them. For a more pleasant texture, you can warm them slightly before serving. It is not advisable to heat them excessively, especially those with filling, as they can dry out. They are best consumed fresh, on the same day or shortly after baking.

Sesame crackers and snail-shaped appetizers

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