Recipe: Snack roll Red step by step with pictures | Handy.Recipes

Snack roll Red

Cooked rolls appetizer red

Time to cook: 40 minutes

Total Servings: 8

Nutritional Value

Tasty and delicious roll with beets, broccoli, cheese and mushrooms.

Author of the recipe

Ingredients for snack roll "red":

  • Broccoli - 300 g
  • Beets (boiled) - 200 g
  • chicken egg (large) - 3 pcs
  • Wheat flour / Flour - 4 pcs
  • Soda dissolved in vinegar - 0.5 teaspoon
  • Mushrooms (fresh) - 200 g
  • Onions - 1 pc
  • Cream cheese - 300 g
  • Soy sauce - 1 tablespoon
  • Vegetable oil - 2 tablespoon
  • Garlic - 2 clove
  • Black pepper - to taste
  • Salt - to taste
  • Cherry tomatoes (dried) - 8 pcs
  • Breads - 8 pcs

How to Cook Lentil Lentil Roll "Red" step by step with photos

1. Boil broccoli, cool...

2... Whip it in a blender and puree it. Peel and chop the boiled beets. Pour the juice from the beets through a sieve.

3. Prepare the layer for the roll. Beat the eggs with the pinch of salt in a blender, gradually add the baking soda (carbonated) and the flour.

4. Put out a silicone baking mat on a baking sheet (33*23) or baking paper (grease it with butter) and pour out the egg mixture. Bake in the oven for 10 minutes at 180 degrees.

5. Then take out baked cake and put it on a wet and well wrung out towel. Remove silicone mat from the cake. And roll up the cake into a loose loaf. Set it aside until the loaf is completely cooled.

6. Prepare stuffing. Fry mushrooms with onion in oil.

7. Then add soy sauce, ground pepper, salt to the mushrooms and stew until tender.

8. Put mushrooms in a blender, add cheese (100g), pressed garlic, salt and pepper to taste and grind to a smooth mass. The mass should be dense.

9. Spread the mushroom mass into bowls with the vegetables.

10. Unroll the mushrooms and spread out the beet, then spread out the remaining cheese (200g).

11. Spread the broccoli filling on the cheese and roll up gently.

12. Put the roll on a cellophane sachet and drizzle with the rest of the stuffing. I have leftover beet stuffing. Put the roll with the sachet in a container, cover and put in the refrigerator, preferably overnight.

13. Before serving, you can sprinkle the roll with chopped nuts, cut it into portions and spread it on the bread. I decorated the rolls with dried cherry tomato slices and parsley. Enjoy!

Nutritional Value:

Whole Dish:
2055.3 Calories
77 g
111 g
192.5 g
Per Serving:
256.9 Calories
9.6 g
13.9 g
24.1 g
124.6 Calories
4.7 g
6.7 g
11.7 g

Salt, Black Pepper, Garlic, Soy Sauce, Spicy, Vegetable Oil, Flour, Wheat Flour, Beetroot, Onions, Eggs, Mushrooms, Bread, Vinegar Soda, Cream Cheese, Cherry tomatoes, Unctuous, Starters, Vegetable rolls, Snack with Mushrooms, Mushroom rolls

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