Such a dietary snail or roll of cottage cheese dough with corn and wheat flour. In the filling, I took seasonal vegetables and forest mushrooms: aspen and boletus. You can take any mushrooms, including mushrooms and oyster mushrooms. Of course, it is delicious and less calorific than regular pies.
Making cottage cheese dough. It's quick and easy. Cottage cheese and egg are connected with a fork. Add wheat and corn flour, sugar, salt. Use any flour. Knead with your hands. The dough doesn't stick to your hands. We roll it into a ball, cover it with cling film and send it to the refrigerator while we make the filling. Cottage cheese I took 0% fat content, take any.
Mushrooms should be cut not large and boiled in salted water. This can be done in advance. I took wild mushrooms, you can use both mushrooms and oyster mushrooms, it will be delicious with everyone. In a saucepan, I poured 1 tbsp of olive oil, which can be replaced with sunflower oil. Heated it and put finely chopped garlic, a minute later-the onion is also finely chopped. Gilded and added first grated carrots, a couple of minutes later zucchini, cut into small cubes.
Just a little fried. With a slotted spoon, I fished out the boiled mushrooms, let the water drain completely, and sent them to the vegetables. Cooked until the liquid was completely evaporated. Then salt to taste, mix and remove from the heat. The filling is ready.
Remove the dough from the refrigerator on the work surface covered with flour. Roll out thinly into a rectangle. I have rolled out 28X25 cm approximately. Do not roll out thinly, or it will break when you roll it. Initially, I wanted to make a roll, but I have a small baking tray in the oven, and the roll did not fit. I had to twist it into a "snail". Spread the filling on the rolled dough, stepping back from the edge of about 2.5-3 cm. Carefully twist into a roll, and then into a "snail". Place on a baking sheet smeared with oil or on baking paper. I also smeared the top of the snail with a brush with oil. Put in the preheated oven to T-180 C for 30 minutes. Be guided by your oven. Checked for "dry splinter", the dough does not stick - everything is ready.