Hot savoury roll
- From
- Rósa
- Oven
- 180–200 °C180–200 °C (350–400 °F)
Ingredients
- 1 can asparagus, large can, liquid kept
- about 1½ tubs cream cheese spread (Icelandic smurostur comes in small tubs; use a processed cheese spread or plain cream cheese.)
- blue cheese (optional)
- ham
- mushrooms
- 2 tbsp mayonnaise
- rúllutertubrauð (a sheet of rolled sandwich bread) (Icelandic shops sell a large, thin, crustless sheet of bread for savoury rolls. Use crustless white sandwich bread, rolled thin and overlapped into a rectangle.)
- egg
- grated cheese
- paprika
Method
- Pour the liquid from the asparagus into a pan and add the cheese spread (and blue cheese, if using).
- Simmer, stirring, until the cheese has melted into a thick sauce.
- Cut the ham, asparagus and mushrooms into pieces, put them in a bowl and add the mayonnaise.
- Then mix the cheese sauce and the ham mixture together.
- Spread the filling over the sheet of bread.
- Roll up and place seam side down on a baking tray lined with baking paper. Heat the oven to 180–200°C.Roll up and place seam side down on a baking tray lined with baking paper. Heat the oven to 350–400 °F.
- Beat an egg with a fork and brush it over the roll. Sprinkle with grated cheese.
- Dust with paprika.
- Bake at 180–200°C for about 15 minutes, until the cheese is golden.Bake at 350–400 °F for about 15 minutes, until the cheese is golden.
As she wrote it
Heit Rúlluterta
(Rósa)
1 stór dós aspas, lögur settur í
pott + ca. 1 1/2 dós smurostur (+ gráð
ost)
Láta malla. Skinka + aspas +
sveppir skorið í bita, sett í skál
+ 2 msk. majó. Síðan öllu bl. saman
smurt yfir Rúllut. brauðið.
Rúllað upp. Egg þeytt m/gaffli
smurt yfir → Rifinn ostur yfir
strá papr. dufti yfir
180°C - 200°C í ca. 15 mín.