Cheese Roll
I made this recipe for the first time for a family anniversary, due to lack of time for elaborate appetizers. Since then, I make it a few times a year, especially when I need something quick and filling. It’s always practical, especially if you already have some boiled eggs and a few bell peppers in the fridge.
Quick Info
Total time: 25 minutes (plus at least 3 hours in the fridge)
Preparation time: 20 minutes
Boiling time: 5 minutes (just for melting the cheese)
Servings: 8 slices (approximately, depending on thickness)
Difficulty: easy
Recipe type: appetizer, cold snack, festive occasions
Ingredients
- 1 piece of Emmental cheese (or Trappist cheese) – 220 g
- 100 g chicken breast pastrami
- 2 pickled bell peppers
- 2 hard-boiled eggs
- 100 g cottage cheese
- 100 g soft butter
- 1 small onion
- 1 tablespoon mustard
- fresh parsley (or frozen)
- fresh dill (or frozen)
- salt, pepper to taste
Preparation method
1. Put a pot of water to boil, enough to submerge the whole piece of cheese. When the water starts to boil, turn off the heat and add the cheese. Immediately cover the pot with a lid and let the cheese soften while you prepare the filling.
2. Chop the boiled eggs finely. Do the same with the chicken pastrami and the bell peppers. Put everything in a large bowl.
3. Add the cottage cheese, soft butter, mustard, finely grated onion, parsley, and dill. Mix everything until the composition binds together.
4. Taste and season with salt and pepper, to your preference.
5. Spread a piece of cling film on the work surface (it should be longer than the piece of cheese). Remove the cheese from the water and place it on the film.
6. With a rolling pin, roll the cheese as evenly as you can into a rectangular sheet about 0.3–0.5 cm thick. If it tears at the edges, gently press it back together.
7. Place the filling over the cheese sheet and spread it evenly with a spatula or spoon.
8. Roll it tightly, using the film to create a compact roll.
9. Wrap the roll well in film and place it in the fridge for at least 3 hours, ideally overnight. It slices more easily after it hardens.
Why I make this recipe often
It’s quick, I use ingredients I usually have on hand. It keeps well in the fridge and I can prepare it a day in advance without worries. I also like that it slices easily and looks nice on a platter, without any hassle.
Tips and variations
Tips
- If the cheese sheet doesn’t roll out easily, let it sit in the hot water for a few more minutes, but without heat under the pot.
- The filling shouldn’t be too liquid; if it seems soft, you can add another tablespoon of cottage cheese.
- When rolling, press gently to avoid air pockets inside.
- For slicing, use a thin knife, quickly passed through hot water.
Substitutions
- Emmental can easily be replaced with Trappist cheese. I don’t recommend very hard or smoked cheeses, as they don’t soften as well.
- Instead of chicken pastrami, you can use another type of lean meat, but it doesn’t change the texture drastically.
- Frozen greens are fine if you don’t have fresh.
Variations
- You can add some finely chopped olives to the filling.
- If you want a spicier filling, add a pinch of paprika or a dash of horseradish.
- Without meat, it works with just eggs, cheese, and vegetables if you want a vegetarian option (it’s not as filling, but it’s doable).
Serving ideas
- Sliced thinly, it goes well on platters with cold cuts or other cold appetizers.
- It can be placed on toasted bread as a quick snack.
- Alongside a green salad, it can serve as a light lunch.
Frequently asked questions
1. Can I use another type of cheese?
You can try, but from experience, Emmental and Trappist cheese soften easily and don’t break. Other varieties (like smoked cheese) may be too hard or elastic and don’t spread as well.
2. Can I prepare the roll a day in advance?
Yes, I actually recommend letting it sit overnight in the fridge. It slices more beautifully and doesn’t fall apart.
3. If I don’t have bell peppers, can I use something else?
You can use roasted peppers or finely chopped pickles, but the taste changes a bit. Jarred bell peppers are sweeter and softer.
4. How can I avoid the roll cracking when I roll it?
Make sure the cheese sheet is soft enough and still warm when you spread it. If you see it cooling and becoming rigid, put it back in hot water for a minute.
5. Can it be frozen?
I do not recommend it. The filling with egg and cheese changes texture when thawed.
Nutritional values
Approximately, per serving of about 60 g:
Calories: 150–170 kcal
Proteins: 8–10 g
Fats: 12–14 g
Carbohydrates: 2–4 g
The values are indicative, depending on the type of cheese and how thick the slice is. Most of the calories come from cheese, cottage cheese, and butter.
Storage and reheating
The roll keeps in the fridge, well wrapped, for about 3 days. It’s served cold directly, not reheated, as it softens and loses its shape. If you slice it, cover the ends to prevent drying out.
It is not suitable for freezing.
Ingredients: 1 piece of Emmental cheese 220 g, 100 g chicken breast pastrama, 2 pickled peppers, 2 hard-boiled eggs, 100 g cow cheese, 100 g soft butter, 1 small onion, green parsley, green dill, salt, pepper, 1 tablespoon mustard
