Chop roll with paprika cream cheese

For 5 people
  • 4 slices toasted bread
  • 1 kg mixed hack
  • 2 eggs (Gr. M)
  • Salt, pepper , Rose paprika
  • 2 small red peppers
  • 1 Onion, 1 bunch of parsley
  • 150 g Cream cheese with
  • Herbs of Provence
  • 1/2 Pot / bunch of thyme
  • 2 Spring onions
  • 300 g Whole milk yoghurt
  • 250 g sour cream or
  • Crème fraîche
  • fresh herbs and
  • hot peppers
  • Transparent film
105 minutes
light
1.
Finely crumble the toast. Knead the mince, 1 egg, half of the toast, salt, pepper and rose paprika. Roll out between foil into a square (approx. 30 x 30 cm). Clean and wash the peppers. Peel the onion. Finely dice both. Wash and pluck parsley. Put 1 tablespoon each of paprika and onion cubes aside
2.
Knead the rest of paprika, onion and toast, 1 egg and cream cheese. Spread on the mince, leaving an approx. 2 cm wide border free. Top with half of the parsley. Shape into a roll using the foil. Roast in a hot oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 1 hour
3.
Wash and pluck thyme. Clean and wash the spring onions and cut into rings. Puree the yogurt, spring onions and herbs, except for something to garnish. Stir in the sour cream, season to taste.
4.
Sprinkle the chopped roll with the remaining herbs, diced paprika and onion. Serve with the dip, garnish if necessary. Roasted potatoes go well with it
5.
Well prepared
6.
You can easily prepare the chopping roll the evening before or in the morning, because it tastes just as good cold. Instead of roasted potatoes, salad also fits
1 person approx.:
  • 500 kcal
  • 2100 kJ
  • 42 g protein
  • 32 g fat
  • 9 g carbohydrates

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