Description
The magic of crispy Filo pastry with aromatic rice, bacon and liquid cheese will not leave anyone indifferent.
Ingredients
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Phyllo dough
200 g
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Butter
20 g
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Figure
50 g
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Water
125 g
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Dutch cheese
100 g
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Parmesan
100 g
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Bacon
150 g
Cooking
The rice, pour water in the ratio 1:2,5, bring to a boil, reduce fire and cook until tender.
RUB cheese on a coarse grater. Mix.
A pinch of Parmesan reserve for topping the loaf.
The butter melts.
Lubricates all the layers of phyllo dough with melted butter
Sprinkle with cheese, slightly before reaching the edge.
Cheese spread on slightly cooled rice
In figure put the bacon bits
Collapsible roll and put it on the oiled baking sheet, seam side down. Thoroughly grease the top with melted butter and sprinkle with Parmesan. Put in oven preheated to 180 degrees for 15 - 20 minutes.
Here's a roll take out from the oven
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