Appetizer roll with omelette and dough with potatoes and cheese

Name: Appetizer roll with omelette and dough with potatoes and cheese - Manuela J.
Ingredients: For the dough: 3 tablespoons potato puree; 2 eggs; 3 tablespoons cottage cheese; 200 g butter (65%); 100 ml oil; 50 ml milk; 1 teaspoon salt; 1 tablespoon sugar; 500 g flour; 1 packet yeast for dough. For the omelette (2 servings): 4 eggs; 3 slices pressed ham; 3 slices bacon; 3 slices smoked pork tenderloin; 100 g canned mushrooms; 1 red bell pepper; salt; pepper; 2 tablespoons milk; 1 red onion; a little oil. For greasing: 1 egg yolk; 1 tablespoon milk; cumin.

Appetizers - Appetizer roll with omelette and dough with potatoes and cheese by Manuela J. - Recipia

Today, I started with some leftover mashed potatoes from yesterday. Not wanting to waste it and since we cook quite often, I tried making a savory roll with an omelet, using the mashed potatoes directly in the dough. The result is a fluffy dough with a delicious filling that’s quite filling. I've made it several times and it often calls for extra servings. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 45 minutes Baking time: 40 minutes Servings: 2 rolls (8-10 slices each, depending on thickness) Difficulty: medium Recipe type: appetizer, great for festive platters or a hearty snack Ingredients For the dough: 3 tablespoons mashed potatoes 2 eggs 3 tablespoons Pilos cottage cheese 200 g butter (65% fat), at room temperature 100 ml oil 50 ml milk 1 teaspoon salt 1 tablespoon sugar 500 g flour 1 packet of yeast for dough For the omelet filling (2 pieces): 4 eggs 3 slices of pressed ham 3 slices of bacon 3 slices of smoked pork tenderloin 100 g canned mushrooms 1 red bell pepper 1 red onion 2 tablespoons milk salt, pepper a little oil for the pan For finishing: 1 egg yolk 1 tablespoon milk cumin for sprinkling Optional, for serving: grated cheese ketchup fresh vegetables Preparation Method 1. Dough: I started with the mashed potatoes, which I mixed with the soft butter and cottage cheese. In a separate bowl, I whisked the eggs with the sugar and salt. I added the oil and milk to the eggs, then poured this mixture over the mashed potato and cheese mix. I mixed the flour with the yeast packet, then gradually added it to the mixture, stirring until I obtained a soft, non-sticky dough. I kneaded it a little until it was smooth and let it rest for 15 minutes. 2. Omelet filling: While the dough was resting, I prepared the filling. I chopped the onion into small pieces, sliced the red bell pepper into julienne or cubes (whichever you prefer), and diced the ham, bacon, and pork tenderloin. I drained and chopped the canned mushrooms. For each omelet, I used 2 eggs, beaten with 1 tablespoon of milk, salt, and pepper. I heated a little oil in a non-stick skillet, added half of the onion, meat, and mushrooms. I poured in the beaten eggs and spread the mixture evenly in the pan to form a round shape. I let the omelet cook for a minute, then carefully flipped it with a spatula. After a few seconds, I transferred it to a plate to cool. I repeated the same process for the second omelet. 3. Assembling and baking the rolls: Once the omelets had cooled slightly, I divided the dough into two. I rolled each piece out to about the size of the omelet (slightly larger). I placed each omelet in the center of the dough, added the sliced bell pepper on top, and then rolled it up tightly. I transferred each roll onto baking paper in a tray, lifting the edges of the paper between the rolls to prevent them from sticking together. I mixed the egg yolk with the tablespoon of milk and brushed each roll generously. I sprinkled cumin on top. The tray went into the oven at 180°C for 40 minutes. Five minutes before they were done, you can sprinkle some grated cheese on top for those who want it. Let them cool slightly before slicing. Why I make this recipe often It's the kind of recipe where you can use whatever you have in the fridge. The dough always comes out fluffy thanks to the mashed potatoes and doesn’t harden even after cooling. It slices easily, looks great on a platter, and is quite filling. I've noticed that people often ask for seconds, especially when there’s leftover mashed potatoes from another meal. Tips and Variations Tips If using fresh mashed potatoes, make sure they’re not too runny. The dough should not be sticky; adjust the flour as needed. Let the dough rest for a better texture. Don’t put too much filling in the center to avoid breaking when rolling. Substitutions Cottage cheese can be replaced with ricotta. The butter can also have a higher fat content without affecting the texture. The ham, bacon, and pork can be substituted with any cooked meat or even leftover roast. Canned mushrooms can be replaced with fresh mushrooms, but they should be sautéed first. Variations You can add cooked vegetables or peas to the omelet, depending on what you have left in the fridge. For a more intense flavor, add some cheese or Parmesan directly into the omelet. For decoration, you can sprinkle sesame or poppy seeds if you don’t like cumin. Serving Ideas It can be served with ketchup, yogurt, or a simple salad of fresh vegetables. It also works as a cold snack, for lunchboxes or picnics. Frequently Asked Questions 1. Can I use instant mashed potatoes? Homemade mashed potatoes are ideal. Instant ones tend to be a bit more elastic, and the dough won’t rise as beautifully. It works in a pinch, but the texture will be slightly different. 2. Does the dough need to rise? Classic rising isn’t necessary. It’s enough to let the dough rest for 15 minutes while you prepare the rest. 3. Can the rolls be frozen? They can be frozen, but preferably without cumin or cheese on top. Slice them only after thawing and reheating. 4. Can I skip the meat for a vegetarian version? Yes, the omelets can be filled with more vegetables or cheese. 5. If I don't have yeast for dough, can I use regular yeast? The recipe is designed for a yeast packet. If you use regular yeast, you’ll need to activate it separately and let the dough rise, not just rest. Nutritional Values Approximately, for one slice (out of 16 large slices from 2 rolls): Calories: 180-220 kcal Protein: 7-9 g Carbohydrates: 18-22 g Fat: 9-13 g Values vary depending on the amount of filling used and if you add cheese or other ingredients. These figures are estimates. Storage and Reheating The roll lasts in the fridge for 2-3 days in a covered container. For reheating, the best method is in the oven or a dry skillet to avoid sogginess. I don’t recommend storing it sliced, as it dries out faster. If there are leftovers, they can be eaten cold as a snack.

Appetizer roll with omelette and dough with potatoes and cheese

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