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
  • Salt
  • 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.

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