Appetizer roll

Name: Appetizer roll - Dora F.
Ingredients: For the roulade sheet: 100 ml oil; 5 tablespoons flour; 500 ml milk; salt; pepper; 3 eggs; green parsley. For the filling: 300 g cottage cheese; 50 g diced bacon; dill; salt; white pepper. For brushing: One egg yolk + milk; grated cheese.

Appetizers - Appetizer roll by Dora F. - Recipia

Cheese and Bacon Roll Appetizer I have seen this roll at a family member's place, and after a few visits where it quickly disappeared from the platter, I decided to try it at home. What I like is that it doesn’t give you a headache; the ingredients are simple, and the result looks great on the table. I make it when I need something easy to transport or when I have to move quickly for a meal with multiple guests. You can change the filling based on what you have in the fridge. Quick Info Total Time: about 1 hour Preparation Time: 20 minutes Baking Time: 30-35 minutes Servings: 8 large slices or 12 thinner ones Difficulty: easy to medium Recipe Type: appetizer, suitable for platters or holiday snacks Ingredients For the roll sheet: 100 ml oil 5 heaping tablespoons of flour 500 ml milk salt, pepper 3 eggs fresh parsley (optional for decoration) For the filling: 300 g cottage cheese 50 g diced bacon fresh dill (to taste) salt, white pepper For greasing and decoration: 1 egg yolk a little milk grated cheese (for topping) Preparation Method 1. Start with the roll sheet. Put the oil in a pot over low heat. Add the 5 tablespoons of flour and stir constantly, just enough to lighten in color without burning. 2. Gradually pour in the milk, continuously whisking to avoid lumps. Let it simmer on low heat, stirring constantly, until you get a thicker sauce, similar to a consistent dough. Season with salt and pepper. 3. Remove the pot from the heat and let the mixture cool for 5-10 minutes until it’s warm but not hot. 4. Incorporate the egg yolks one by one, mixing each time. 5. Separately, beat the egg whites until stiff peaks form. Fold them into the base mixture with wide movements, being careful not to overmix to keep the mixture airy. 6. Line a large baking tray with parchment paper. Pour in all the batter and level it with a spatula to make it uniform, about 1 cm thick. The mixture is quite dense and won’t run much. 7. Sprinkle fresh parsley leaves on top, or if you prefer, you can add a few thin slices of olives or some ham right now. 8. Place the tray in the oven at 180°C for about 30 minutes or until the top lightly colors at the edges and on the surface. 9. Remove the baked sheet and immediately turn it out, with the parchment paper, onto a damp towel laid out on the table. Carefully remove the paper and roll the sheet tightly using the towel for assistance. Let the roll cool wrapped, but not completely. 10. Meanwhile, prepare the filling. Fry the bacon in a little oil until it becomes golden and crispy. Place it on a plate to cool slightly. 11. Mix the cottage cheese with salt, white pepper, and chopped fresh dill. Add the cooled fried bacon. 12. Unroll the roll, spread the filling evenly over the entire surface, and roll it back up while still slightly warm to prevent cracking. 13. Place the roll back in the tray on parchment paper. Brush the top with the egg yolk mixed with a little milk, then sprinkle with grated cheese. 14. Put the roll back in the oven for a few minutes, just enough to brown and melt the cheese on top. 15. Remove the roll, let it cool, then slice. It cuts more easily when it’s no longer hot. Why I Make This Recipe Often I like it because it doesn’t require expensive or complicated ingredients. It’s suitable for appetizer platters, can be made in advance, and looks quite nice when sliced. Plus, the filling is easy to adapt. Tips and Variations Tips - Don’t wait for the sheet to cool completely before rolling it, as it may break. - For a more interesting appearance, sprinkle herbs or a little cheese even in the batter mixture, not just on top. - Use parchment paper to prevent the sheet from sticking. Substitutions - If you don’t have bacon, ham or dry salami works too. - You can also use ricotta or another fresh cheese, but avoid those that are too watery. Variations - You can add green onions, roasted peppers, or pieces of black olives to the filling. - For the batter, you can add parsley or dill directly into the mixture if you remember in time. - If you want a denser roll, add a few tablespoons of cheese to the batter before baking. Serving Ideas - Slice and place on a platter with other appetizers. - It also works as a cold snack or alongside a green salad. - If making the roll a few hours ahead, slice it just before serving to avoid drying out. Frequently Asked Questions 1. Can I use another type of cheese in the filling? Yes, but it shouldn’t be too salty or too soft. Well-drained cottage cheese or ricotta is suitable. 2. How can I avoid the sheet breaking when rolling? Roll it while it’s still warm and use the damp towel – it helps form the roll without cracking. 3. Can the roll be frozen? I do not recommend it; the texture of the sheet and filling changes quite a bit when frozen. 4. Can it be made vegan? Not with this recipe, but you can try dairy-free and egg-free versions, though the texture will be different. 5. Can I prepare the roll a day in advance? Yes, but it’s best to slice it just before serving to prevent it from drying out. Nutritional Values (estimate) For one slice (out of 12): approximately 130-150 kcal Protein: 7-8 g Carbohydrates: 10-12 g Fat: 8-10 g Values are indicative and may vary depending on the cheese used and the thickness of the slices. It is a moderately caloric appetizer but quite filling. Storage and Reheating The roll can be stored in the fridge, wrapped in foil or in a covered container, for up to 2 days. You can reheat a few slices in the oven or microwave, but it is usually served cold or at room temperature. If left too long, the sheet may become soggy, so it’s best to consume it fresh or the next day.

Category: Appetizers Author: Dora F. Views: 1 Date: 26.09.2024

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