Baked rolls stuffed with cheese and olives

Name: Baked rolls stuffed with cheese and olives - Rica I.
Ingredients: 1 roll 1 tablespoon of cheese and sour cream with green olives from Delaco 1 pinch of salt and pepper 1 egg white 1 teaspoon of parsley paste (finely chopped parsley; put in a jar with salt and olive oil) 2 tablespoons of finely grated emmental cheese 1 tablespoon of sour cream 1 teaspoon of olive oil 2 pitted green olives stuffed with red pepper

Children - Baked rolls stuffed with cheese and olives by Rica I. - Recipia

Cheese and olive stuffed rolls are quick to prepare and are perfect for a warm breakfast. For this recipe, it's best to use a roll that is one or two days old, as it cuts and scoops out more easily than a very fresh one. The crumb is not thrown away; it goes into the filling with egg white, cheese, sour cream, and parsley paste. In the oven, the exterior becomes crispy while the inside remains soft. Quick Info Total time: approximately 15-20 minutes, depending on preparation time Preparation time: not specified in the original recipe; preparation is short Baking time: 10-12 minutes Servings: 1 stuffed roll Difficulty: easy Recipe type: breakfast or warm snack Ingredients 1 roll, preferably one or two days old 1 tablespoon cheese and sour cream with green olives from Delaco 1 pinch of salt 1 egg white 1 teaspoon parsley paste, made from finely chopped parsley, put in a jar with salt and olive oil 2 tablespoons finely grated Emmental cheese 1 tablespoon sour cream A little butter, for greasing the inside of the roll 1 teaspoon olive oil 2 pitted green olives stuffed with red pepper Freshly ground pepper, to taste Preparation method 1. Preheat the oven to 170 degrees Celsius. The roll should be one or two days old, not very soft. Cut it in half and carefully scoop out the crumb without breaking the crust. 2. Tear the crumb into small pieces and keep it for the filling. It doesn't need to be finely crumbled, as it will soften when mixed with the egg white, sour cream, and cheeses. 3. Beat the egg white with a pinch of salt. Add the roll crumb, cheese and sour cream with green olives, parsley paste, sour cream, and finely grated Emmental. 4. Mix until you obtain a homogeneous composition. The crumb should be well incorporated so that the filling can be placed in the two halves of the roll without spilling. 5. Grease the inside of the roll halves with a little butter. This step helps with both flavor and the formation of a nice crust during baking. 6. Divide the mixture between the two halves and fill them. There is no need to press the filling too hard; it's enough to spread it evenly inside. 7. Place one olive in the center of each half. Use pitted green olives stuffed with red pepper, as indicated in the recipe. 8. Drizzle the rolls with olive oil and sprinkle freshly ground pepper on top. 9. Place the halves in the preheated oven at 170 degrees and bake for 10-12 minutes. They are ready when the crust is crispy and the filling is warm and soft. Serve warm, immediately after baking. The filling has the consistency of a thick cream, with soft pieces of crumb, and the olives add a salty and slightly tangy flavor. Why I make the recipe often It's a good solution when a roll is left over from one day to the next and you don't want to eat it plain. The crumb goes directly into the mixture, so nothing is wasted. The preparation doesn't require many steps, and the 10-12 minutes of baking are enough for the bread to warm up and the filling to bind. I also like it because it can be prepared in a single portion, without needing a whole tray of products. It is suitable for breakfast but also as a warm snack when you crave something with cheese and crispy bread. Tips Use a roll that has been left for one or two days. A very fresh roll can break more easily when scooping and retains more moisture. Carefully scoop out the crumb, but do not try to completely clean the crust. Enough bread needs to remain around for the filling to stay inside. The Emmental should be finely grated so that it mixes well with the other ingredients and melts evenly. Add the pepper at the end, after the filling and olives have been placed. The cheeses, parsley paste, and olives are already salty, so only a pinch of salt is used in the mixture. Respect the temperature of 170 degrees and the 10-12 minute interval. The goal is for the roll to develop a crust while the interior remains soft, not to dry out. Substitutions The cheese and sour cream with green olives from Delaco are part of the original recipe and give the mixture its base flavor. If you don't have this exact product, you can replace it with a spreadable cheese with olives, keeping the same amount of one tablespoon. The parsley paste can be used as described in the recipe: finely chopped parsley, put in a jar with salt and olive oil. It is not advisable to use dried parsley in the same amount, as it has a different flavor and texture. For Emmental, you can use a cheese with a similar taste and texture that can be finely grated and melts in the oven. The amount remains two tablespoons. Variations You can prepare the recipe with both halves of the roll exactly as described, or you can use the filling in a single deeper half, if it allows. In the original version, each half receives an olive in the center. If you prefer a stronger parsley flavor, use the prepared parsley paste with salt and olive oil, without adding extra salt except for a very little. The final taste also depends on how salty the cheeses and olives are. For a more uniform filling, tear the crumb into small pieces before mixing. If you leave it in large pieces, they may remain firmer inside after baking. Serving ideas The stuffed rolls are served warm, immediately after coming out of the oven. They can be placed directly on a plate alongside a hot drink for breakfast. They are also suitable as a snack for children or adults. For little ones, let the roll cool for a few minutes before serving, as the filling remains hot even if the exterior seems fine. Frequently asked questions Can I use a fresh roll? Yes, but it is not the recommended choice for this recipe. A roll that is one or two days old cuts and scoops out more easily, and the crust remains more intact. Additionally, the drier crumb absorbs the filling ingredients better. Is it necessary to use exactly two olives? In the original recipe, one olive is placed in the center of each half of the roll, so two olives are needed. They must be pitted and stuffed with red pepper. Can I prepare the rolls ahead and bake them later? The recipe is designed for immediate preparation and baking. The mixture contains raw egg white and bread crumb, and the result is better when the rolls go directly into the preheated oven. How do I know when they are ready? After 10-12 minutes at 170 degrees, the crust should be crispy, and the filling warm and soft. There is no need to leave them much longer, as the bread and mixture can dry out. Can I also use the yolk? The recipe uses only the egg white. The yolk is not included in the original composition and is not necessary for preparation. Nutritional values The values below are estimates for one stuffed roll and may vary depending on the size of the roll, the amount of butter used, and the exact type of cheese, sour cream, and Emmental. Calories: approximately 400-500 kcal Protein: approximately 17-22 g Carbohydrates: approximately 35-45 g Fats: approximately 20-28 g Fiber: approximately 2-4 g Most of the carbohydrates come from the roll, while the fats come from the cheeses, sour cream, butter, and olive oil. The values are indicative, as the recipe does not specify the weight of the roll and the exact amount of butter used for greasing. Storage and reheating Stuffed rolls are best served warm, immediately after baking. If leftovers remain, keep them in the refrigerator in a covered container and consume them as soon as possible, preferably the next day. When reheating, heat them until the filling is warm again. The crust will not be as crispy as when they were first taken out of the oven, so it is recommended to prepare only the amount you intend to serve.

Baked rolls stuffed with cheese and olives

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