Paprika Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 red pepper (s)
- 60 g cheese, freshly rated Gouda cheese
- 30 g parmesan, freshly rated
- 2 tablespoon mayonnaise
- 2 tablespoon parsley, fresh
- 1 sprig thyme
- oregano
- 10 slices toast, fresh
- 50 g butter, melted
- Paprika powder
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Halve the peppers and remove the white side walls. Then place this with the outside up under the hot grill until the skin turns black and blisters. Let this cool down and then peel off the skin. Then dice the paprika meat.
- Mix the diced paprika with the grated Gouda, Parmesan, mayonnaise and herbs in a bowl, season with salt and pepper.
- Cut off the dark edges of the toast and then roll the slices flat with a rolling pin.
- Then brush the slices of toast, rolled flat, on both sides with the melted butter. Spread the paprika mixture on top and leave a 1 cm wide border. Roll up the slices, pin them with a wooden skewer and refrigerate for at least 2 hours.
- Then cut the rolls in half and secure again with a wooden skewer. Bake in the preheated oven at 180 ° C for 12 minutes until crispy golden yellow.
- Serve sprinkled with paprika.
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