Description
Delicate egg roll stuffed with two kinds of cheese - hard and processed cheese, paprika and pepper! This appetizer can decorate a festive table or be a nice variety for your daily menu!
Ingredients
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Chicken egg
4 piece
-
Sour cream
90 g
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Flour
1 Tbsp
-
Salt
-
Black pepper
-
Cheese
60 g
-
Parsley
2 sprig
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Dill
2 sprig
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Cheese
160 g
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Cheese
60 g
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The processed cheese
100 g
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Paprika sweet
0.5 tsp
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Dill
2 sprig
-
Parsley
2 sprig
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Pepper
2 piece
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Vegetable oil
Cooking
For egg layer: Proteins separated from the yolks. To combine the egg yolks, sour cream, flour, salt and pepper to taste, beat well with a mixer.
Add the chopped herbs and grated cheese. Mix well.
In a separate bowl, beat egg whites with a pinch of salt until stable peaks. To enter into the yolk mixture, mix gently.
Baking tray lay a baking paper, slightly greased with vegetable oil, pour egg mixture and spread about the pan.
Bake in a preheated 180 degree oven for 15-18 minutes until Golden color. Remove from the oven to give a little to cool.
While baked egg layer bell pepper wash, remove seeds. Cut it in slices Fry in a pan, slightly greased with vegetable oil on each side for 2 minutes, remove from heat, cover and allow to cool. Then the cooled pepper cut into strips.
For the filling: mix cottage cheese, grated and melted cheese. Add the chopped herbs and paprika.
Mix thoroughly until smooth with a fork.
The cheese filling is spread evenly over egg layer.
On top lay strips of pepper.
Rolled into a roll.
Wrap roulade in foil or plastic wrap and put into the refrigerator for 1.5-2 hours.
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