Egg roll filled with ham and cheese

Egg roll filled with ham and cheese

Egg roll filled with ham and cheese

Egg roll – it’s a big, soft and porous omelet. This is a great base stranded for almost any delicious ingredients.

In terms of the pre-preparation, egg roll is good in that you can prepare it in advance and leave in the fridge overnight, and before the arrival of guests to dump. For 15 minutes before eating roast it in the oven. Egg roll, stuffed with goodies remaining in the fridge, that will suit for a snack, as well as for a Sunday dinner.

5 tbsp butter
6 tablespoons. l. wheat flour, plus a little more for sprinkling form
1 and 1/4 cup of heated milk
4 eggs, separated into yolks and whites
2.1 h. L. coarse salt
Ground black pepper

2 cups coarsely grated Manchego cheese or parmesan
85 gr. cut into thin slices of serrano ham or prosciutto
1 purified from the seeds and peel and cut into thin strips large baked red bell pepper (optional)
1/4 cup finely chopped fresh parsley leaves

Preheat oven to 180 ° C. Cover the greased baking tray with butter with high walls size 38h25 cm. (2.5 cm.) With parchment paper. Grease with butter paper, sprinkle it with flour and shake off excess.

In a small saucepan on medium-high heat, melt the butter. Add flour and fry, stirring, for 3 minutes. Increase the heat to strong, to mix the milk and bring to a boil. Reduce the heat to medium and cook at low boil for 5 minutes. Transfer to a large bowl and to mix the egg yolks one at a time. Salt and pepper.

Whisk the egg whites until soft peaks form. Laced first 1/3 of the protein in the egg yolk mixture, then the remaining proteins. Pour the dough into the bottom of the prepared baking sheet and gently flatten a metal spatula. Put the pan in the oven and cook until the basis for the roll does not become golden and dense when pressed, about 15 minutes.

Increase the oven temperature to 190 ° C. Cover the egg-based piece of oiled parchment paper with butter, oil side down. Cover with a damp tea towel and flip on the work surface. Remove the parchment paper from the surface.
Sprinkle cheese base, leaving the edges of 1.5 cm. From all sides. Top with ham and pepper strips and sprinkle with parsley.

Next to the foundation put the pan without sides. Starting with one of the long sides, helping himself with a towel, roll up the base roll. Carefully Roll the it on a flat baking sheet.

Again, put the pan in the oven with a roll in the upper third and bake until cheese is melted, 8 – 10 minutes. A knife with teeth cut across the roll, slice thickness of 1.5 cm.

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