ROLLS WITH SALAMI AND CREAM CHEESE
-
15 min.
-
1 serving
INGREDIENTS
- “Vengerskiy” cervelat - 200 g
- Cream cheese - 230 g
- Parsley
- Baguette
DIRECTIONS
- 1
-
Put cream cheese on PE film, cover with another film layer and roll out into a rectangle 5 mm thick. Remove the top film layer.
- 2
-
Lay out thinly sliced cervelat on the cheese so that the entire surface of the cheese is covered with the cervelat.
- 3
-
Cover the cervelat with film and turn it over to have the cheese on top.
- 4
-
Remove the film and sprinkle with chopped parsley.
- 5
-
Carefully lift the edge of the film and start rolling the roll, pushing the film away. Try not to leave air bubbles, twist tightly.
- 6
-
Once the roll is ready, wrap it several times with film and refrigerate for 4-6 hours.
Print out the recipe
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