Mushroom and cheese rolls with pressed ham

Name: Mushroom and cheese rolls with pressed ham
Ingredients: a package of pastry sheets about 300 ml of oil (or a package of butter) a can of mushrooms 2 onions fresh dill 2 tablespoons of grated breadcrumbs 8 slices of pressed ham 8 slices

Appetizers - Mushroom and cheese rolls with pressed ham by Geta G. - Recipia

The phyllo rolls are made in two ways, using the same crispy base: two are filled with pressed ham and cheese, while the other two are filled with mushrooms, onions, and herbs. Each roll is formed from three sheets brushed with oil, which helps the sheets brown nicely during baking. The mushroom filling is allowed to cool before use to prevent excessive softening of the phyllo sheets. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the rolls are nicely browned Servings: 4 rolls Difficulty: easy Recipe type: appetizer with phyllo sheets, ham, cheese, and mushrooms Ingredients 1 package of phyllo sheets Approximately 300 ml of oil or 1 package of butter 1 can of mushrooms 2 onions Fresh dill 2 tablespoons of breadcrumbs 8 slices of pressed ham 8 slices of cheese 1 egg yolk, for brushing A little cumin, for sprinkling Salt Pepper Preparation method 1. Prepare the mushroom filling Peel and finely chop the onion. In a skillet, add a little oil and sauté the onion. Add the mushrooms, season with salt and pepper, and let them cook together. When the mixture is ready, add the two tablespoons of breadcrumbs and the fresh dill. The breadcrumbs help bind the filling and absorb some of the moisture released by the mushrooms. Mix well, then let the filling cool. It is important that the mushroom mixture is not placed hot on the phyllo sheets. After cooling, divide the mixture into two equal parts for the two rolls with mushrooms. 2. Prepare the rolls with ham and cheese For each roll, use three sheets of phyllo. Brush each sheet well with oil before placing it on top of the other. On the prepared sheets, place the pressed ham and cheese. For the two rolls with ham and cheese, use all 8 slices of ham and 8 slices of cheese mentioned in the ingredient list. Sprinkle a little herbs, then roll the sheets as tightly as possible without tearing them. 3. Form the rolls with mushrooms On another set of three sheets brushed with oil, evenly spread half of the mushroom filling. Roll the sheets, then repeat the process with the remaining filling. Do not spread the filling all the way to the edges of the sheets, as it may leak out during rolling. It is sufficient to distribute it in an even layer. 4. Prepare the baking tray Grease a baking tray with oil and place the rolls side by side. Brush them on top with egg yolk and sprinkle a little cumin. The original recipe does not specify the oven temperature. Bake the rolls until the sheets are well browned and have a golden crust. When ready, remove the tray from the oven. 5. Slice and serve Let the rolls cool slightly before cutting them. The ones with cheese can be sliced when still slightly warm, while the ones with mushrooms are easier to slice once the filling has set. Why I make this recipe often It is a practical recipe when you want a phyllo appetizer without complicated preparation. The two fillings offer variety, and the rolls can be served at a family meal or on a platter with appetizers. The mushroom filling can be prepared in advance and only needs to be cold when spread on the sheets. Ham and cheese create a simple filling, while mushrooms with onions and dill provide a different option without needing many ingredients. Tips Use a little oil on each sheet, but spread it over the entire surface. If the sheets remain ungreased, they can dry out and crack more easily when rolling. The mushroom filling must be cooled before assembly. If it is warm, it can soften the sheets and make rolling difficult. Do not put too thick a layer of filling. Two rolls with mushrooms are easier to form if the mixture is divided evenly. Brush the rolls with egg yolk just before baking, then sprinkle the cumin. This way, the surface browns, and the cumin sticks to the crust. If you choose butter instead of oil, it should be used for greasing the sheets instead of the approximately 300 ml of oil mentioned in the recipe. Substitutions Oil can be replaced with a package of butter, according to the alternative in the original recipe. There is no need to use them together in large quantities; the dough is greased with one of these options. Fresh dill can be used in both the mushroom mixture and the rolls with ham and cheese, as indicated in the recipe. This recipe calls for canned mushrooms. If you use another type of mushroom, the quantity and moisture may vary, so the filling should be allowed to sit long enough to avoid being watery. Variations You can make all four rolls with the same filling if you prefer a single type of appetizer. However, the original version uses two rolls with ham and cheese and two with mushrooms. For a stronger flavor, you can keep the ratio of ham and cheese and distribute the slices in equal layers. In the mushroom rolls, breadcrumbs remain important for consistency, especially if the mushrooms have more moisture. Cumin can be sprinkled only on some of the rolls if not everyone prefers it. Serving ideas The rolls can be served as an appetizer, cut into pieces suitable for a platter. They are also great for a savory breakfast or a simple meal alongside fresh vegetables. The ones with ham and cheese taste best slightly warm when the cheese is soft. The mushroom rolls can be served both warm and after cooling. Frequently asked questions 1. How many rolls does this recipe yield? It yields four rolls: two with pressed ham and cheese and two with mushrooms. Each roll is made from three sheets of phyllo. 2. Can I put the mushroom filling while it is still warm? It’s better to let it cool before spreading it on the sheets. Warm filling can soften the sheets and make rolling more difficult. 3. Why is breadcrumbs added to the mushroom mixture? The two tablespoons of breadcrumbs help absorb moisture and bind the mixture. This way, the filling is not too runny when spread on the sheets. 4. What do I brush the rolls with before baking? The rolls are brushed with egg yolk and sprinkled with a little cumin. The sheets inside are brushed with oil or butter, depending on the chosen variant. 5. How can I tell when the rolls are done? They are done when they are nicely browned on the surface. The exact time and oven temperature are not mentioned in the original recipe, so the appearance of the sheets is the main reference. Nutritional values The values below are estimates and can vary widely depending on the brand of phyllo sheets, the amount of oil absorbed, the type of ham, and the fat percentage of the cheese. For one roll, the approximate calculation is: Calories: about 350-500 kcal Protein: about 12-20 g Fat: about 22-35 g Carbohydrates: about 25-40 g Fiber: about 1-3 g The rolls with ham and cheese tend to have more protein and fat, while those with mushrooms may be lighter, depending on the amount of oil used. An exact estimate cannot be made without the weight of the package of sheets and knowing how much oil remains in the dish. Storage and reheating After cooling, store the rolls in a covered container in the refrigerator. They are best on the first day when the sheets are still pleasantly crispy. When reheating, warm them until they are hot and slightly crispy again. After being stored in the refrigerator, the sheets will not have the exact texture they had when baked, as they absorb moisture from the filling. Do not leave the rolls filled with ham, cheese, or mushrooms at room temperature for long periods.

Mushroom and cheese rolls with pressed ham

Tags

Categories