Pastrami and Sauerkraut Rolls
I refer to this as “Rotolo di Prosciutto al Chēbē”. A fantastic idea for a holiday brunch!) Gluten and grain free, this gourmet delight serves 8-10. Everyone in the house will love it and you can nosh on it all day long! It is easy to prepare the Rotolo ahead and freeze; then bake before serving.
Ingredients
1 package (7.5 oz) Chebe Original Cheese Bread mix2 tbsp oil2 large eggs1 cup shredded Parmesan cheese4 tbsp water, milk, or milk substitute10 oz thinly sliced deli meats, e.g. prosciutto ham, pastrami, smoked ham, and /or hard salami (combine varieties for more flavor)10 oz thinly sliced cheeses, e.g. provolone, Havarti, and /or sharp white cheddar (combine varieties for more flavor)2 tbsp pesto10 - 12 sliced kalamata olives1 red or yellow bell pepper, sliced or choppedfreshly ground pepper to tasteHandful of baby spinach and/or arugula
Instructions
Preheat oven to 375 F.Prepare Chebe mix with the first five ingredients according to package instructions. When the dough is ready to shape, dust the preparation surface with gluten free flour or starch, then use a rolling pin to flatten the dough in a rectangular shape (15”L x 10”W / dough pressed to about 1/8" in thickness). Cut the edges so that the sides are straight and use the left over dough for making rolls or breadsticks. Layer the dough with the sliced cheeses and hams, covering most of the surface, leaving 1” around the edges bare. On top of the ham, evenly spread the pesto, olives and peppers. Grind the pepper over the top. Finally, spread the spinach/arugula lightly over the surface. Loosely roll the dough along the broad side (so that the Rotolo is 15” long) and crimp the ends and edges to seal them. Make small slits along the top, or poke holes with a fork, to allow the heat to escape while baking. Transfer to an ungreased baking pan and place on the center rack of the oven. Bake for 35 to 45 minutes (watch after 35 minutes) until the crust is browned and the insides are bubbling. Remove and let cool for 10 – 15 minutes. Slice in 1” segments to serve.
I refer to this as “Rotolo di Prosciutto al Chēbē”. A fantastic idea for a holiday brunch!) Gluten and grain free, this gourmet delight serves 8-10. Everyone in the house will love it and you can nosh on it all day long! It is easy to prepare the Rotolo ahead and freeze; then bake before serving.
Ingredients
1 package (7.5 oz) Chebe Original Cheese Bread mix
2 tbsp oil
2 large eggs
1 cup shredded Parmesan cheese
4 tbsp water, milk, or milk substitute
10 oz thinly sliced deli meats, e.g. prosciutto ham, pastrami, smoked ham, and /or hard salami (combine varieties for more flavor)
10 oz thinly sliced cheeses, e.g. provolone, Havarti, and /or sharp white cheddar (combine varieties for more flavor)
2 tbsp pesto
10 - 12 sliced kalamata olives
1 red or yellow bell pepper, sliced or chopped
freshly ground pepper to taste
Handful of baby spinach and/or arugula
Instructions
Preheat oven to 375 F.
Prepare Chebe mix with the first five ingredients according to package instructions. When the dough is ready to shape, dust the preparation surface with gluten free flour or starch, then use a rolling pin to flatten the dough in a rectangular shape (15”L x 10”W / dough pressed to about 1/8" in thickness). Cut the edges so that the sides are straight and use the left over dough for making rolls or breadsticks. Layer the dough with the sliced cheeses and hams, covering most of the surface, leaving 1” around the edges bare. On top of the ham, evenly spread the pesto, olives and peppers. Grind the pepper over the top. Finally, spread the spinach/arugula lightly over the surface. Loosely roll the dough along the broad side (so that the Rotolo is 15” long) and crimp the ends and edges to seal them. Make small slits along the top, or poke holes with a fork, to allow the heat to escape while baking. Transfer to an ungreased baking pan and place on the center rack of the oven. Bake for 35 to 45 minutes (watch after 35 minutes) until the crust is browned and the insides are bubbling. Remove and let cool for 10 – 15 minutes. Slice in 1” segments to serve.
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