Ham and Cheese Egg Roll

Egg roll is a kind of large, soft and porous omelet. This is a large twisted base for almost any tasty ingredients.

In terms of holiday preparation, egg roll is good so that you can cook it in advance, leave it in the refrigerator for the night, and before the arrival of the guests to start. 15 minutes before meals toast it in the oven. Egg roll stuffed with remaining in the refrigerator goodies, great for a bite to eat, as well as for Sunday dinner.

Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer

Time: 55 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Roll:

• 5 tbsp. l (75 gr.) Butter
• 6 tbsp. l wheat flour plus some more to sprinkle
• 1 and 1/4 Art. warmed milk
• 4 eggs of category CO divided into proteins and yolks
• 1/2 tsp coarse salt
• Ground black pepper

Filling:

• 2 tbsp. coarsely grated Manchego or Parmesan cheese
• 85 gr. chopped thin slices of serrano ham or prosciutto
• 1 peeled and cut into thin strips large baked red bell pepper (optional)
• 1/4 Art. finely chopped fresh parsley leaves

Recipes with similar ingredients: eggs, milk, manchego cheese, cheese parmesan, ham, prosciutto, bell pepper, parsley

Recipe preparation:

1. Preheat the oven to 180 ° C. Make oiled creamy oil pan with high walls measuring 38×25 cm. (2.5 cm.) parchment paper. Grease the paper with butter, sprinkle it flour and shake off excess.
2. Melt in a small saucepan over moderate heat. butter. Add flour and fry, stirring, for 3 мин. Increase the heat to strong, stir the milk and bring to boiling. Reduce heat to medium and cook at low boil. within 5 minutes Transfer to a large bowl and mix one at a time egg yolks. Salt and pepper. Beat egg whites until soft peaks. First mix 1/3 of the proteins in the mixture with the yolks, and then the remaining proteins. Pour the dough into the bottom of the prepared baking sheet and carefully level with a metal spatula. Put bake in the oven and cook until the base for the roll becomes golden and dense when pressed, approximately 15 min.
3. Raise the oven temperature to 190 ° C. Cover the egg base a piece of greased parchment paper butter side down. Cover with a damp kitchen towel and turn over to the work surface. Remove parchment paper from surface.
4. Sprinkle the base with cheese, leaving the edges 1.5 cm. On all sides. Top with ham and strips of pepper and sprinkle with parsley. Beside with a base, place a baking sheet without sides. Starting with one of the long sides, helping yourself with a towel, roll the base roll. Neatly roll it onto a flat baking sheet. Place the pan again with roll into the oven, into the upper third and bake until the cheese will melt, 8 – 10 minutes. With a knife with cloves, cut the roll across, 1.5 cm thick slices.