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Print Recipe
Cheese and Vegetable Roll Recipe
There are not many snacks... I suggest another-repeatedly tested roll, which can be prepared on the eve of the holiday. And since everyone is waiting for the "mouse" year, the dish with cheese is very important.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. For the filling, I took different types of cheese. There is mozzarella, because it melts well and will connect all the filling. There is also Adygea smoked - it will give the flavor of smoked meat. And to this flavor added a piece of Parmesan, also pronounced cheese flavor. And Kostroma, for the masses. In General, you collect cheese assorted to your taste.
    For the filling, I took different types of cheese. There is mozzarella, because it melts well and will connect all the filling.
There is also Adygea smoked - it will give the flavor of smoked meat. And to this flavor added a piece of Parmesan, also pronounced cheese flavor.
And Kostroma, for the masses.
In General, you collect cheese assorted to your taste.
  2. With the help of a food processor (shredder attachment) grated cheese and eggs.
    With the help of a food processor (shredder attachment) grated cheese and eggs.
  3. With the same nozzle rubbed zucchini. Salt them to taste, let them stand and give the juice.
    With the same nozzle rubbed zucchini.
Salt them to taste, let them stand and give the juice.
  4. Bulgarian red pepper to clear from the seeds, brush it lightly with vegetable oil and bake in a pan under a lid, or in the oven. Cool and mash into a puree.In the cheese and egg mass, add red pepper and Basil. Stir well.
    Bulgarian red pepper to clear from the seeds, brush it lightly with vegetable oil and bake in a pan under a lid, or in the oven. Cool and mash into a puree.In the cheese and egg mass, add red pepper and Basil.
Stir well.
  5. Divide the filling into two parts. In one add tomato paste and crushed bell pepper. Mix. Try on salt and pepper, be sure to take into account how salty your chosen cheese.
    Divide the filling into two parts.
In one add tomato paste and crushed bell pepper.
Mix.
Try on salt and pepper, be sure to take into account how salty your chosen cheese.
  6. Juice which gave the zucchini a good squeeze. Add to the second cheese and egg part. Add dried green onions, which will absorb the juice of zucchini. Mix the mass well.
    Juice which gave the zucchini a good squeeze.
Add to the second cheese and egg part. Add dried green onions, which will absorb the juice of zucchini.
Mix the mass well.
  7. On the table, spread out a sheet of baking paper, and on it pita bread, which is mentally divided into 4 parts. 1 part-filling with zucchini Part 2 - the first part of the scroll a few turns just in the pita bread. Part 3-second filling with tomato and pepper 4 part-again just pita bread. Milk can be applied to pita bread with a brush, but I poured it into the spray (I have it for cooking, do not think what). Liberally spray the pita bread, it will not now lump and tear. Spread out an even layer of filling with zucchini. See photo
    On the table, spread out a sheet of baking paper, and on it pita bread, which is mentally divided into 4 parts.
1 part-filling with zucchini
Part 2 - the first part of the scroll a few turns just in the pita bread.
Part 3-second filling with tomato and pepper
4 part-again just pita bread.
Milk can be applied to pita bread with a brush, but I poured it into the spray (I have it for cooking, do not think what).
Liberally spray the pita bread, it will not now lump and tear.
Spread out an even layer of filling with zucchini.
See photo
  8. With the help of parchment wrap the edge, tightly press down and twist the roll.
    With the help of parchment wrap the edge, tightly press down and twist the roll.
  9. Spun, now make a few turns of empty pita bread, also moistened with milk. Spread out the second filling with tomato paste and pepper. Continue twisting to the edge of the pita bread. Do not forget to moisten the pita well with milk. Turn the roulade using the parchment,
    Spun, now make a few turns of empty pita bread, also moistened with milk.
Spread out the second filling with tomato paste and pepper.
Continue twisting to the edge of the pita bread.
Do not forget to moisten the pita well with milk.
Turn the roulade using the parchment,
  10. pulling it tighter all the time. This will form smooth and dense layers. At the end-ready roll roll a couple of times in parchment,
    pulling it tighter all the time. This will form smooth and dense layers.
At the end-ready roll roll a couple of times in parchment,
  11. Then transfer to a baking sheet, unfolding the paper under the roll, cut off the excess with scissors. Mix the egg with two tablespoons of milk. Liberally coat the roll, sprinkle with sesame seeds or flax. Send in a preheated t 180ºC oven, bake until Golden brown. All the products used in the roll are ready, except zucchini. 30 minutes is enough for them to bake. Remember that we all have different stoves - electric, gas, large, small. Time in the recipe, as a guide, you look at your technique. The finished rolls leave to cool. It is not necessary to cut hot, because the cheese is not frozen yet.
    Then transfer to a baking sheet, unfolding the paper under the roll, cut off the excess with scissors.
Mix the egg with two tablespoons of milk.
Liberally coat the roll, sprinkle with sesame seeds or flax.
Send in a preheated t 180ºC oven, bake until Golden brown.
All the products used in the roll are ready, except zucchini. 30 minutes is enough for them to bake.
Remember that we all have different stoves - electric, gas, large, small. Time in the recipe, as a guide, you look at your technique.
The finished rolls leave to cool.
It is not necessary to cut hot, because the cheese is not frozen yet.
  12. The roll is cold, very well cut.
    The roll is cold, very well cut.

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