Ham rolls with cheese

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Beat eggs and salt in a plate,

Put the breadcrumbs and flour in 2 plates,

On the slice of ham we put a slice of cheese and roll as tight as possible,

We pass the roll through the flour and then through the beaten egg and then through the breadcrumbs, we repeat the operation once more after which we fry them in heated oil,

We take them out on a kitchen napkin.

Rolls with ham and cheese

Perhaps the best snack banners I've eaten lately are these ham and cheese rolls.

This rolls are so tender and tasty, they are made quickly and the basic recipe is so versatile that they go very well with vegetables, cheeses or other ingredients. It all started with the desire to make a few more changes in the daily breakfast menu.

These will probably be our "bread" for a long time to come. I stay soft and fluffy for a few days and most importantly it doesn't crumble and is very tasty, we liked it so much that my family said it was a salty cake.

This time I made them with ham and cheese because that's what I had in the house at the moment, but I'm going to do it with other ingredients, even sweet, to see how it turns out. I served them with cheddar sauce, which is very simple and you have the recipe here or click on the photo.

Stay tuned for the list of ingredients, but also the simple way to prepare an excellent bread.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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  • 500 g white flour
  • 320-340 ml of lukewarm milk
  • 7 g dry yeast
  • 5 g of salt
  • 80 ml vegetable oil
  • 1 tablespoon caster sugar
  • 250 g diced ham
  • 100 g of cheese put on a large grater

Method of preparation:

Preheat the oven to 200 degrees Celsius.

We sift the flour and set it aside.

Put the yeast and sugar in the warm milk and mix. Let it activate, that is until it begins to grow and form bubbles on the surface.

Put the yeast mixture, oil over the flour and knead until you get an elastic, homogeneous and non-sticky dough.

Grease a bowl with oil and leaven the dough until it doubles in volume.

After doubling its volume, we stretch a rectangle with a size of 30/50 cm. Sprinkle the ham and cheese on top and roll.

Divide the stick into 8 equal parts, place it in a round tray with a diameter of 26 cm, greased with a little oil.

Press lightly so that the rolls are arranged as evenly as possible. Leave to ferment for another 25-30 minutes, covered with a foil of freshness.

Put in the preheated oven for 20 minutes, then reduce the temperature to 180 minutes and bake for another 15-18 minutes.

Serve hot, possibly with a cheddar sauce that is very simple, following the recipe here. That's how I served them with cheddar sauce and a little crushed bacon on top. They were an extraordinary delight.

Fast rolls with ham and cheese

The description of the recipe is in the title so I will not repeat, I will write something else, the dough is very good, it is made with cottage cheese and does not require leavening time. Its preparation is a breeze even for beginners in the kitchen. Particularly tender and fluffy, I believe (and I strongly believe) that this dough can be used successfully and with sweet fillings. I am writing you the recipe and I will tell you something else, even though I gave up bread for about a month, I did not refrain from eating about 2 (even 3) pieces. You will see why :).

  • 150g cottage cheese
  • 4 tablespoons milk
  • 1 or
  • 4 tablespoons oil
  • 1/2 pack baking powder
  • 1 teaspoon salt
  • 250g flour + another 50g for spreading
  • 150g thinly sliced ​​ham
  • 100g cheese (cheese, mozzarella or any cheese that & # 8222 spreads & # 8221)

1. Mix eggs, cottage cheese, milk, oil, salt and then gradually add flour mixed with baking powder. Pour everything on the worktop sprinkled with flour and knead quickly (practically until all the ingredients are homogeneous) an elastic dough.

2. Spread a sheet of size approximately 36 & # 21536 and cut squares with a side of 9 cm.

On each we put a thin slice of ham and cheese and roll as in the photo, pressing a little on the edges so that the cheese does not flow.

3. Put the rolls in the tray lined with baking sheet and grease them with beaten egg then sprinkle seeds. Bake at 180g C for 20 minutes.

They are extraordinarily good, we ate them all when we made them :).

And in another version, I made some salty ones

Recipe tried by readers

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Cheese rolls old puff pastry recipe

Old recipe cheese rolls of puff pastry dough. These rolls can be found in the confectioneries of all the confectioneries. None compares to the & # 8222home made & # 8221 variant. The problem is that when you make them and you know you have them in the house & # 8222someone & # 8221 it keeps urging you to nibble on another one. So eat them in moderation!

If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland that is with BUTTER! (from refrigerators, not freezers).

Or you can make a homemade puff pastry with fresh pork sauce (haiose dough) & # 8211 see here.

The fillings can be salted, made of white sauce with cheese, mushrooms, spinach, cream cheese with salmon, etc. Or sweets: simple vanilla whipped cream, various mousses (chocolate, hazelnut, irish cream), vanilla creamrecipe here), raspberry or strawberry mousse, etc.

The variant presented below fully respects the original shape of the rolls. If you do not have metal tubes to bake, you can think of small forms of muffins that you can line with dough, like tarts. Fill with cheese sauce and sprinkle with grated cheese. The taste will be the same!

Rolls of ham and cheese

The resulting paste is mixed with mustard, seasoned with salt and pepper, add thyme (optionally, you can add 2 tablespoons of flour, if the mixture is too liquid).

The pork is beaten with a hammer for schnitzels.

Sprinkle the prepared snails with salt, pepper and thyme, then grease with the sauce prepared above.

Then place a slice of cheese on top.

Roll and catch in toothpicks.

Rolls thus prepared are placed in a heat-resistant vessel.

Add the quartered tomatoes and whole garlic.

Sprinkle with ground rosemary or sprigs, thyme, sprinkle with olive oil and a glass of dry red wine and bake for 45 minutes at 200 degrees.

  • 450 g flour
  • 15 g of fresh yeast
  • 25 g milk powder
  • 1 or
  • 50 g butter
  • 1 teaspoon sugar
  • 1 teaspoon of salt
  • 150 ml water

In a bowl put sifted flour, crushed yeast, powdered milk (if you do not have powdered milk at hand use 150 ml of liquid milk instead of water) and melted butter (warm, not hot). Separately beat the egg with the sugar, salt and pour over the flour. Then knead with warm water for about 10 minutes until the dough becomes elastic and homogeneous.

Cover with cling film or a kitchen towel and let the dough rise for 45-50 minutes in a warm place away from drafts.

Then spread a rectangle or square, place the slices of pressed ham and cut the dough according to their size. We roll them and place them in a tray covered with baking paper.

Let them rise for about half an hour, grease them with beaten egg and sprinkle with flax seeds and large salt.

Bake for about 25-30 minutes at 180 ° C (preheated oven) until nicely browned on top. They are wonderful, good appetite!

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Cheese Rolls in Pie Sheets

Cheese rolls in pie sheets
Quick, tasty and available to anyone, cheese rolls in pie sheets can be served at any time, especially if you put a glass of cold beer with you!
I recommend you prepare them for a meeting with friends, they will definitely be appreciated !!

Cheese rolls in pie sheets- ingredients

10 pcs
200 g cheese Sofia & # 8211 Delaco
5 sheets of pie
red pepper caps
10 slices of pressed ham

Cheese rolls in pie sheets- Method of preparation

The pie sheets are cut in half, each sheet in turn is folded in half.
On a slice of pressed ham, place a cheese stick and a slice of kapia pepper.
Roll tightly and place at the end of the pie sheet.
Fold the ends of the sheet over the ham roll and then roll tightly.
At the end, grease the sheet with a little cold water to stick well and for safety, stick a toothpick.
After all the rolls are ready, fry them in an oil bath.
Remove and place on a paper towel to remove excess oil.
Serve hot with spicy sauce or according to everyone's appetite.

Ham rolls filled with horseradish cream, beef salad or Russian & # 8211 festive appetizer

Ham rolls filled with horseradish cream, beef salad or a Russian & # 8211 festive appetizer. How to make appetizer rolls from ham or fillet muscles stuffed with horseradish, cream, cheese and sour cucumbers? How to make beef salad rolls? Recipes for festive appetizers for Christmas, New Year (New Year) or other occasions. Party or cocktail menu recipes, finger food.

For Christmas, New Year (New Year), Easter or other special occasions we like to place on the table various plates with assorted festive appetizers. These mini ham rolls filled with horseradish cream or beef salad (or a la russe) are especially tasty.

The recipe for ham rolls stuffed with horseradish or beef salad is a retro one that I know from the family. They were in vogue in the & # 821770 years when my mother's festive dishes were all the rage on family anniversaries. The truth is that the mini rolls are tasty and good-looking and can be prepared quickly. Next to them you see slices of an appetizer roll with ham and cheese & # 8211 the recipe here.

The ham can be a pressed one (Prague & # 8211 type of pork, turkey or chicken) or a smoked fillet muscle, maybe even gypsy muscle. It is important that the slices are thin.

Fillings for mini ham rolls

The filling I chose is the one made in our family: cow's cheese with cream and grated horseradish. I also added diced cornice cucumbers.

The grated horseradish used is a simple one, put in a jar with vinegar, salt and sugar & # 8211 see here. The vinegar also cuts the strength of the horseradish.

We also make a cream of freshly grated horseradish mixed with cream and vinegar to eat with fried or boiled sausages or with meatballs, colds (the recipe here) or cooked Easter ham (smoked and boiled ham). Cold horseradish sauce recipe you are here. In the case of these mini ham rolls, I also put some cottage cheese so that I have a firmer cream that does not flow from them.

Another option is the ham rolls stuffed with beef salad (the recipe here)

Or with that Russian salad or Olivier (the recipe here).

From the quantities below it results approx. 10-12 mini ham rolls filled with horseradish cream, beef salad or a la russe.

Fluffy croissants with ham and cheese

Fluffy croissants with ham and cheese & # 8211 I was telling you the other day about the puff pastry dough. That dough is not fast compared to that! This is even faster and very nice to work with.

It's true, it seems to taste more intense butter, but this is also very good and the wonderful, fluffy, consistent croissants! Try them at least once and I guarantee that it will become your favorite dough for croissants!

You can choose salty, sweet fillings, as you wish!

Ingredients Fluffy croissants with ham and cheese

  • 500 g flour
  • 25 g fresh yeast
  • 125 ml yogurt
  • 125 ml milk
  • a spoonful of sugar
  • a teaspoon of salt
  • 2 eggs
  • 70-80 g butter with 82% fat
  • an egg yolk
  • thin slices of cheese & # 8211 I like the one sliced ​​from Lidl, PILOS
  • thin slices of gypsy muscle, ham, sausage & # 8211 I put gypsy muscle from Lidl, with & # 8220clean label & # 8221
  • for the sweet version, put 3 tablespoons of sugar in the dough, not one and fill it with squares of chocolate, vanilla cream, jam, etc.

Method of preparation Fluffy croissants with ham and cheese

Put the yeast together with 50 ml of warm milk and 3 tablespoons of flour in a bowl, mix lightly until smooth (it should have the consistency of cream, if necessary add a little more flour) and leave in a warm place for 10 minutes & # 8211 or until you notice that it has increased nicely in volume.

Put flour, eggs, salt and yeast in the bowl, then gradually add the milk and yogurt (slightly heated together) and mix.

Turn the dough over on the work table and start kneading, using the flour.

If the dough requires it, you can add a little more flour.

Knead for 10 minutes or until the dough is elastic and non-sticky. The more you knead the dough, the more palpable it will be, although it is initially sticky.

Divide the dough into 8 equal balls.

Spread each ball on a floured worktop in a sheet of 20-22 cm (you will spread all the sheets evenly!) And grease with butter previously left at room temperature (divide the butter so that it reaches you for 7 sheets).

Overlap the sheets as you spread them out and grease each one.

Only the last sheet remains ungroomed.

Sprinkle flour on the counter and spread the pile of overlapping sheets in a large round sheet, 42-43 cm.

Divide it into 12 equal parts & # 8211 as in the pictures.

Put on each piece, at the base, the chosen filling & # 8211 in my case thin slices of cheese and gypsy muscles, then gently roll the croissants starting from the base. Place them in a tray lined with baking paper.

Put the tray with fluffy croissants with ham and cheese in a warm place for 30 minutes (tip: heat the oven for 3 minutes, turn off the heat and put the tray in the oven) and another 30 minutes in the fridge.

After an hour (30 minutes hot and 30 cold) take the croissants out of the fridge and grease them with beaten egg yolk with a little milk.

Put them in the oven, on step 3 (middle) for 15-20 minutes. They must be nicely browned.