Cheese and Vegetable Roll Recipe
There are few snacks here… I suggest another one – a repeatedly tested roll that can be prepared on the eve of the holiday. And since everyone is waiting for the “mouse” year, the cheese dish is very important.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. For the filling, I took different varieties of cheese. There is mozzarella, because it will melt well and connect the whole filling. There is also Adyghe smoked meat – it will give flavor to smoked meat. And a piece of parmesan is added to this flavor, also with a pronounced cheese flavor. And Kostroma, for the masses. In general, you collect assorted cheese to your taste.
  2. Using a food processor (shredding attachment), grate the cheese and eggs on a grater.
  3. Using the same nozzle, we rub the zucchini. Salt them to taste, let them brew and give the juice.
  4. Peel the Bulgarian red pepper from the seeds, lightly grease it with vegetable oil and bake in a frying pan under a lid or in the oven. Cool and mash into a puree. Add red pepper and basil to the cheese and egg mass. Mix well.
  5. Divide the filling into two parts. Add tomato paste and crushed bell pepper to one. Mix. Try to add salt and pepper, be sure to consider how salty your chosen cheese is.
  6. The juice from which the zucchini is well squeezed. Add to the second cheese and egg mass. Add dried green onions, which will absorb the juice of the zucchini. Mix the mass well.
  7. Spread a sheet of baking paper on the table, and on it pita bread, which you mentally divide into 4 parts. Part 1-zucchini filling Part 2 – the first part scrolls a few turns just in the pita bread. Part 3-the second filling with tomatoes and pepper Part 4 is just pita bread again. Milk can be applied to pita bread with a brush, but I poured it into a spray bottle (I have it for cooking, don’t think about what). Sprinkle lavash liberally, now it will not clump and tear. Lay out the zucchini filling in an even layer. See the photo
  8. With the help of parchment, wrap the edges, press tightly and twist with a roll.
  9. Having rolled out, now make a few turns from the empty pita bread, also soaked in milk. Spread the second filling with tomato paste and pepper. Continue twisting to the edge of the pita bread. Do not forget to moisten the pita bread well with milk. Cover the roll with parchment,
  10. all the while tightening it tighter. At the same time, smooth and dense layers are formed. At the end, wrap the finished roll in parchment a couple of times,
  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. Lubricate the roll liberally, sprinkle with sesame seeds or flax. We send it to a preheated 180 ° C oven, bake until golden brown. All the products used in the roll are ready, except zucchini. 30 minutes is enough to bake them. Remember that we all have different stoves – electric, gas, large, small. Once in the recipe, as a guide, you look at your cooking technique. Leave the finished rolls to cool. It is not necessary to cut it hot, because the cheese is not frozen yet.
  12. The roll is cold, very well sliced.
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