Excellent together with the appetizers.
Ingredients for 24 rolls
- 200g Squacquerone di Romagna PDO
- 6 sheets of brick pastry
- 12 dried tomatoes in oil
- 2tbsp oregano
- 40g beurre fondue
- Freshly ground pepper
While heating up the oven to 200°C, chop the dried tomatoes in oil.
In a plate, mix the cheese together with a spoonful of oregano, salt and pepper using a fork; add the tomatoes and keep stirring.
Cut every sheet of brick pastry in 4 stripes and put some cheese mixture on one side of the stripe; add a bit of pepper. Then, roll the stripe and fold the sides internally.
Lay down the rolls in a baking pan lined with baking paper and paint them with the beurre fondue. Sprinkle with the remaining oregano, put the rolls into the oven and cook for 10/12 minutes.
The preparation takes about 35 minutes.