instruction
Bread rolls are filled rolls, characterized by a tasty and stringy centre, ideal to bring to the table as an appetizer or second course to accompany your favorite side dish. In our recipe we offer them both fried , for an ultra-delicious version, and cooked in the oven, for a lighter but equally tasty version, suitable for those who pay attention to their figure.
Making them at home is very simple. Simply remove the crust from the bread, gently crush the slices with a rolling pin and then fill them with thinly sliced cooked ham and Emmental . At this point all you have to do is wrap the bread on itself, let the resulting cylinders harden in the fridge for half an hour and finally dip them in the egg, previously beaten with a pinch of salt, and in the breadcrumbs . Once ready, you can decide whether to dip the rolls in boiling seed oil until they are golden and fragrant, or whether to arrange them on a baking tray with a drizzle of olive oil and place them in a preheated oven at 200°C for about 20 minutes: in both cases they will be delicious.
Also excellent to serve at aperitif time , as a tasty finger food, or for a party buffet , together with other savory appetizers, these delicious morsels can be customized to your liking with your favorite ingredients. Instead of Emmental you can use scamorza, provola, dry mozzarella for pizza or other stretched curd cheese, or you can replace the cooked cheese with speck, well-drained anchovy fillets , chopped dried cherry tomatoes or with grilled vegetables .
