Cheese rolls (sephardic recipe)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Sharp Cheddar cheese; crumbled |
| 3 | ounces | Greek cheese (feta); crumbled |
| 1 | Egg; beaten | |
| 1 | pinch | Cayenne pepper |
| White bread slices; trimmed | ||
| Oil for deep frying | ||
Directions
From: Ruth Heiges <heiges@...>
Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT) From Memoirs & Menus, by Georges Spunt. The family was Ashkenazic, with Sephardic elements. The cheese-roll recipe uses the same filling as one for cheese sambuzeks, which I'll post separately.
Place 1 teaspoon of filling down the length of 1 bread slice. Fold over the filled side, tucking it in as you roll. Continue rolling as tightly as possible without squeezing out the filling. Secure with tooth picks.
Bring about 3 inches of oil to sizzling in a large skillet (375 F on an electric frying pan) and fry the rolls until they are golden brown. Drain on paper towels and serve at once.
These may be frozen before frying by placing them on a large cookie sheet and later transferring them to containers or freezer bags.
JEWISH-FOOD digest 313
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
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