INGREDIENTS:

Dough (my favorite):
● 100 g margarine or butter;
● 10 g dry yeast;
● 250 ml of warm water;
● 0.5 teaspoon of salt;
● 2 tablespoons of sugar;
● a handful of cumin,
● flour how much dough will take

COOKING:
The filling will be cheese and sausage, as well as tomato sauce. Another possible filling option (I really like it): cheese, ham, pickled cucumbers, mustard sauce.
1. I left the margarine in the evening so that by the time the dough was kneaded it was soft. Why margarine? Why not. Such a dough comes out lush and does not get stale for a long time, which is important on the way. So, friends, margarine. I ground it with a small amount of flour (three spoons), added salt and sugar, yeast and cumin.
Mixed thoroughly, added water and, gradually adding flour, kneaded a soft, elastic dough. I send the dough to rise, I do the stuffing myself.
2. For the filling, I cut the sausage, rub the cheese. I get mashed tomatoes (I throw away the skins on a coarse grater). Finely chop the onion and fry in butter until golden brown.
3. I pour the tomato into the pan, let it boil, reduce the heat and simmer until the liquid evaporates. Along the way, I add salt, sugar, pepper to taste. And my favorite aromatic herbs: oregano, basil, parsley. Before removing from heat, add and stir finely chopped garlic.
4. When everything is ready, I roll out the dough into a layer no more than 5 mm thick. Lubricate with sauce, sprinkle with cheese and sausage. And then I roll up the layer with a roll, cut into “pyataks”
5. I spread the snail rolls on a baking sheet lined with parchment and oiled. Some more cheese on top.
6. I bake in a preheated oven for 15-20 minutes. The temperature in the oven is 200-210 degrees. Well, in short, as they are browned, you can get it, they are baked quickly. In this form, it is quite possible to take on the road.