Cheese rolls (sephardic recipe)

Yield: 20 Servings

Measure Ingredient
4 ounces Sharp Cheddar cheese; crumbled
3 ounces Greek cheese (feta); crumbled
1 \N Egg; beaten
1 pinch Cayenne pepper
\N \N White bread slices; trimmed
\N \N Oil for deep frying

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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