Cheese snails finger food

Cheese snails finger food

Cheese snails are easy to prepare. Take the fresh dough for croissants from the refrigerated shelf out of the package. The dough is perforated in such a way that it can be divided into triangles, but the dough can only be divided into three rectangles. Puree the herb cream cheese together with the gorgonzola. Season with freshly ground pepper. Cut the chives into fine rolls and stir into the cheese cream. Spread the cheese cream on the three dough rectangles and roll up. Let the rolls cool in the fridge for about 30 minutes. Then cut into four thick slices. Line a baking tray with baking paper. Place the cheese snails on the paper and press gently flat. Preheat oven to 200° or 180° hot air. Bake cheese snails on the middle shelf for approx. 15 minutes. Although the croissant dough is slightly sweet, it harmonises with the spicy cheese filling.

Servings: 12, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
121 kcal
9 g
4 g
7 g

(C)opyright by Marions Kochbuch