Cheese roll
WHAT YOU WILL NEED
From ingredients
7 products
Мясная начинка
Сырная основа
Овощи
Творожная составляющая
Зелень
SIMPLE PROCESS
Step by step recipe
The key to this roll is perfectly melted cheese – it should be pliable but not overheated, or it will become brittle. Use a good melting cheese like Gouda, Edam, or Monterey Jack. Let the cheese set slightly before adding the filling to prevent tearing. Chop the filling ingredients finely and spread evenly, and roll tightly to hold the shape.
Prep the cheese
Grate 300 g (about 10.5 oz) of hard cheese coarsely. Line a baking sheet with parchment paper and spread the cheese in an even layer, about 12×10 inches (30×25 cm), without gaps.
Melt the cheese
Preheat oven to 350–400°F (180–200°C). Place the baking sheet in the oven and bake for 5–7 minutes until the cheese is fully melted and forms a smooth, even sheet. It should have a light golden color – do not let it brown too much.
Cool the base slightly
Remove from the oven and let the cheese cool for 2–3 minutes – it should be warm and flexible, not hot and runny.
Prepare the filling
Pre-cook 200 g (about 7 oz) of chicken breast until tender, then dice finely. Core and seed 200 g bell peppers, slice into thin strips. Finely chop parsley. Combine chicken, peppers, parsley, 200 g cottage cheese, salt, and pepper to taste.
Assemble the roll
Spread the filling evenly over the cheese sheet, leaving a 1-inch (2 cm) border around the edges. Using the parchment paper to help, roll up tightly from the long side. Roll firmly but gently.
Chill and serve
Let the roll cool completely on the baking sheet (about 20 minutes). Then transfer to a board and slice with a sharp knife into pieces about 1 inch (2–3 cm) thick. Serve cold or at room temperature, garnished with fresh herbs.
CHEF'S TIP
Choose the right cheese
Go for cheeses that melt well and stay flexible – Gouda, Edam, mozzarella, or a mild cheddar. Avoid dry, crumbly cheeses like Parmesan for the base.
Don't over-bake
Cheese melts quickly – usually 5–7 minutes at 350–400°F (180–200°C). Remove as soon as it forms a smooth sheet. Overcooking makes it hard and crack-prone.
Keep the filling juicy
Pre-cook the chicken breast until tender, then dice finely. Slice peppers into thin strips. Use low-fat cottage cheese to bind everything together for a creamy texture.
Roll while still warm
Roll the cheese while it's warm and flexible, using the parchment paper to help lift the edge. Let the finished roll cool completely before slicing – this prevents it from falling apart.
SUBSTITUTIONS
Add your taste
- Swap chicken for turkey or ham Use cooked turkey or lean ham instead of chicken – the flavor will be milder and the calorie count stays similar.
- Replace cottage cheese with ricotta or cream cheese For a creamier filling, use ricotta, soft cream cheese, or mascarpone – it will be even silkier.
- Veggie twist Swap bell peppers for zucchini, grilled eggplant, or spinach – a different but equally delicious version.
- Make it vegetarian Omit the chicken and add sautéed mushrooms (like champignons or oyster mushrooms) with onions – they give a meaty texture.
HOW TO STORE
How to Store Cheese Roll
Cool the roll, wrap in plastic wrap or place in an airtight container, and refrigerate for up to 3 days. Slice it cold for clean cuts. You can reheat slices in the microwave for 20–30 seconds if you prefer it warm. Freezing is not recommended, as the cheese base becomes rubbery upon thawing.
GOOD TO KNOW