Parmesan Cheese Roll

Parmesan Cheese Roll

prep time

minutes
cook time

minute
servings
8

Ingredients


























Cooking Instructions

1

Line a 10x15-inch jelly roll pan with wax paper; butter pan and paper. Melt 2 tablespoons butter in saucepan over low heat; blend in flour; gradually add milk and beaten yolks; cook, stirring constantly, until thickened. Cool 5 minutes. Stir in cheese; fold in stiffly beaten egg whites. Spread into prepared pan. Bake at 350°F for 15 minutes. Loosen sides; invert pan onto towel. Carefully remove waxed paper. Cover with mushroom duxelles. Roll up, starting at narrow end, lifting towel while rolling. Place, seam side down, on platter; top with hot Tomato Sauce.


For mushroom duxelles:


1

Sauté shallots in butter; add remaining ingredients. Cook over medium heat until mushrooms are soft and liquid has evaporated.


For tomato sauce:


1

Sauté onion in oil in 3 quart saucepan. Add tomatoes, sugar, garlic, parsley, basil, marjoram and thyme; simmer 1 hour or until thick. Push mixture through strainer. Season to taste.


Ingredients


























Cooking Instructions

1

Line a 10x15-inch jelly roll pan with wax paper; butter pan and paper. Melt 2 tablespoons butter in saucepan over low heat; blend in flour; gradually add milk and beaten yolks; cook, stirring constantly, until thickened. Cool 5 minutes. Stir in cheese; fold in stiffly beaten egg whites. Spread into prepared pan. Bake at 350°F for 15 minutes. Loosen sides; invert pan onto towel. Carefully remove waxed paper. Cover with mushroom duxelles. Roll up, starting at narrow end, lifting towel while rolling. Place, seam side down, on platter; top with hot Tomato Sauce.


For mushroom duxelles:


1

Sauté shallots in butter; add remaining ingredients. Cook over medium heat until mushrooms are soft and liquid has evaporated.


For tomato sauce:


1

Sauté onion in oil in 3 quart saucepan. Add tomatoes, sugar, garlic, parsley, basil, marjoram and thyme; simmer 1 hour or until thick. Push mixture through strainer. Season to taste.


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Tagged in: Appetizer Parmesan

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