Cheese roll appetizer
The cheese roll made its way to our table after we searched for something quick, filling, and easy to portion for larger meals. I prepared it for New Year's Eve, and it disappeared quite quickly. It's not a complicated recipe, but it requires some attention when working with melted cheese – that part challenged me the first time, but after two or three attempts, it goes faster.
Quick Info
Total time: approx. 4 hours (including chilling)
Working time: 30-40 minutes
Chilling time: 3-4 hours
Servings: 8-10 (depends on how thick you slice it)
Difficulty: medium (for shaping the cheese)
Recipe type: cold appetizer, suitable for festive occasions
Ingredients
1 package of Emmental cheese (250 g)
150 g mosaic ham
1 red bell pepper
1 small onion
3-4 cloves of garlic
fresh parsley (a small bunch, to taste)
2 hard-boiled eggs
120 g melted cheese (in a roll, easier to homogenize)
100 g soft butter
salt, pepper
Preparation method
1. Start by preparing the filling ingredients. Cut the ham and bell pepper into small cubes. Grate the hard-boiled eggs on a large grater or chop them finely with a knife, as you prefer. Finely chop the onion and garlic.
2. In a large bowl, combine the ham, bell pepper, eggs, onion, garlic, and chopped parsley. Add the melted cheese and soft butter.
3. Season the mixture with salt and pepper to taste. Mix everything very well so that the composition binds and is as uniform as possible.
4. Now, work on the cheese. Remove it from the packaging and place it (whole, as it is in the package) in the microwave for 30 seconds. Check if it has softened enough to be rolled out with a rolling pin. If it needs more time, add 10-15 seconds at a time and check after each round – you don't want it completely melted, just pliable.
5. When the cheese is soft, work quickly. Place it between two sheets of baking paper or directly on a clean countertop and roll it out into a rectangular sheet as large and thin as possible without tearing it.
6. Spread the filling evenly over the entire surface of the cheese sheet, without reaching the edges (when rolling, the filling will distribute a bit more).
7. Roll it up tightly and carefully, so the cheese doesn't break. If it has cooled and becomes brittle, you can warm the edges slightly in the microwave to help seal the end.
8. Wrap the roll tightly in cling film. Refrigerate for 3-4 hours to firm up and be easily sliced.
9. Once well chilled, cut the roll into slices and serve cold as an appetizer.
Why I make this recipe often
It's a filling appetizer that can be prepared well in advance of the meal and does not require baking or additional cooking. The filling is easy to adapt and keeps well in the fridge, making it practical for meals with many guests.
Tips and variations
Tips
Work quickly with the soft cheese; if it cools, it becomes difficult to shape.
Use gloves if the filling sticks to your hands.
The cheese must be rolled out evenly, without overly thin areas (they can break when rolling).
Substitutions
Instead of mosaic ham, you can use any pressed ham or boiled chicken breast if you have leftovers.
Emmental cheese can be replaced with any other hard cheese that melts and spreads (for example, smoked cheese if you like the taste).
The melted cheese in a roll is creamier, but the boxed version works too.
Variations
You can add a little mayonnaise to the filling if you want more creaminess.
If you don't want garlic, feel free to omit it.
You can also add other raw vegetables – pickled cucumbers or grated carrots.
Serving ideas
The cheese roll is served cold, sliced into 1-1.5 cm pieces, on appetizer platters.
It looks great alongside other rolls, stuffed eggs, or canapés.
The slices remain firm if left in the fridge long enough.
Frequently asked questions
How do I prevent the cheese sheet from breaking while rolling it out?
Heat the cheese in short bursts and work quickly when it's soft. If you have small tears, you can press them together gently or warm the edges slightly.
Can I use sliced cheese instead of a whole block?
I do not recommend – the whole cheese becomes a more homogeneous sheet without seams. Slices easily separate when rolling.
Can the cheese roll be frozen?
I do not recommend freezing. The texture of the cheese and filling changes upon thawing.
How early can I make the roll?
It can be prepared 24 hours in advance and kept in the fridge, wrapped in film. More than that, the filling may release water.
Nutritional values
Estimated for one slice (out of 10 slices):
Calories: approximately 210-220 kcal
Protein: 10-12 g
Fat: 17-18 g
Carbohydrates: 3-4 g
It's a fairly filling recipe, with protein and fats from cheese, butter, and melted cheese. The vegetables do not add many carbohydrates.
Storage and reheating
The cheese roll can be stored in the fridge, wrapped in cling film, for up to 2 days. I do not recommend reheating; it is served cold. At higher temperatures, the cheese becomes sticky, and the filling can become too soft. After slicing, keep the slices cold, covered, to prevent drying out.
We chop the ham and bell pepper into small cubes, and we grate the boiled eggs on a large grater (or chop them with a knife). We finely chop the onion and garlic. We put the ham and chopped vegetables into a larger bowl, together with finely chopped parsley, melted cheese, and soft butter. We season to taste with salt and pepper. We mix everything well to combine and bind the ingredients. We put the Emmental cheese in the microwave for 30 seconds (the time may vary depending on the power of the microwave) until we notice that it has melted enough to be rolled out with a rolling pin. We take the soft cheese out of the packaging and quickly roll it out as much as we can, obtaining a fairly large rectangular sheet. We spread the filling evenly and roll it up, then wrap the roll in foil and leave it in the refrigerator for a few hours. When the filling and cheese become firm again, we can slice the roll and serve it. The roll should be left to cool for 3-4 hours before slicing.
Ingredients: 1 package of Emmental cheese (250 g) 150 g mosaic ham 1 red bell pepper 1 small onion 3-4 cloves of garlic fresh parsley 2 hard-boiled eggs 120 g processed cheese (in a roll) 100 g soft butter salt pepper
