Snail roll

Ingredients: two hundred and fifty grams of whole ham. Two hundred and fifty grams of whole eidam 30 Two packages of linzer dough. One whole garlic. Two cans of tomato puree. A little marjoram. Some virgin olive oil. Preparations: Peel all the garlic cloves. Squeeze them into a small jar. Top it up with all the oil, Add the spice mix and refrigerate overnight. Begin heating the oven to one hundred and eighty with circulation. Pull out the baking trays. Two or three will do. Put new baking sheets on them. Pull out the meat grinder. Run the ham through it first, then the cheese. Each goes in its own dish. Just don't eat it. Open the purée and put it in the bowl. Add some marjoram. Add the pickled garlic and start stirring. Crack the eggs into a cup and whisk them in. Get your muscles involved. Roll out the dough. Don't forget the flour so it doesn't stick. Now brush the dough with the puree, just a light layer. Sprinkle evenly with ham and cheese. Roll it up like a roll. Cut into acceptable pieces. Place them on trays and squash them a little. Brush them with egg so they don't burn. Now put them in the oven for five to ten minutes. Watch them slowly rise and become beautiful. When they're done, take them out. Put them on a plate and let them cool.