Savory Snails with Vegetables and Bacon
- Energy Kcal 88
- Carbohydrates g 16.5
- of which sugars g 1.2
- Protein g 2.4
- Fats g 1.5
- of which saturated fat g 0.23
- Fiber g 0.7
- Sodium mg 162
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Makes: pieces
- Cost: Low
- Note + 4 hours of rising time
PRESENTATION
Rich, savory flavors come together in this savory snails dish, making it a real winner for family meals or adventurous food nights. Soft and meaty snails bring something genuinely different to the table, while the crisp bites of bacon layered around each snail take the taste way up. Vibrant vegetables like carrots and peppers give these savory snails a sweet, earthy lift, so every bite is interesting and full of flavor—families often say it’s like a classic with a twist. The rich, smoky aroma always feels inviting, with a pretty nice appearance too because of all the colorful veggies and bacon. This is that one traditional snail dish people talk about when going for a little something unexpected but still comforting...yeah, it’s DELICIOUS especially when everyone crowds around the table for a big, cozy meal. Since it fits well for both backyard weekends and a little more formal dinner, home cooks keep coming back to this classic American snail recipe to surprise friends and family with new flavors.
Busy families usually love a dish that covers all the bases—it’s filling, looks appealing, and brings exciting flavors everyone wants to try again (especially with lots of bacon tucked in there). If you ever want to serve something that’s different but still totally approachable, these bacon wrapped snails with vegetables work great as a main course or appetizer, since you can just serve them with salad, some noodles, or even on warm, crusty bread for soaking up sauce (garlic butter makes it extra good—trust me). There’s room to make things your own, maybe put your favorite veggies in, or double up the smoky bacon for extra wow. This dish gives families a little taste adventure but always keeps the vibe fun and relaxed, like when everyone’s trying new food together around the table—SO GOOD for that family story people remember. Plus, as a hearty snail stew recipe or served on its own, snails with bacon and vegetables bring reliable flavor and plenty of options, making them a top pick for busy days and relaxed weekends alike.
INGREDIENTS
- Ingredients for the dough for about 24-26 rolls
- Water 1 ¼ cup (300 ml) - lukewarm
- Type 00 flour 4 cups (500 g)
- Fresh brewer's yeast 0.5 oz (12 g)
- Extra virgin olive oil 3 spoonfuls
- Fine salt 2 tsp (10 g)
- Sugar 1 tsp
- Ingredients for the vegetable filling
- Bell peppers - half red and half yellow
- Zucchini 0.8 cup (100 g)
- Salt to taste
- Olive oil 1 spoonful
- For the cheese and bacon filling
- Caciocavallo cheese - (lerdammer, provola, emmentaler, etc...) sliced 250 gr
- Pancetta - thinly sliced coppata 125 gr
How to prepare Savory Snails with Vegetables and Bacon
Prepare the Bread dough by following the steps you find by clicking Bread dough then let it rise until it doubles in volume 2. In the meantime, wash and cut the vegetables into small strips, and sauté them for a few minutes in a pan 1 with a tablespoon of oil, then salt them and turn off the heat. Divide the dough into two parts, which you will roll out with a rolling pin to form two rectangles about a quarter of an inch thick 3.
On one rectangle of dough, spread the vegetables leaving a couple of inches on the edges 4, which you will brush with a bit of water 5. Roll the filled dough onto itself to form a roll 6 that you will seal 7 and let rise with the seam facing down.
Take the second rectangle of dough, fill it with slices of cheese 8 and bacon 9, and roll it up 10 brushing the edges with water to seal it.
Let the two rolls rise for at least an hour, then cut them into slices 11 at least an inch thick which you will place on baking sheets lined with parchment paper 12. Let the obtained slices rise for another hour, then bake them in a preheated oven at 356°F for about 15 minutes. Once baked, let the snails cool and then serve them.