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Cold stuffed rolls

Cold stuffed rolls

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Recipe Cold swirls stuffed with of 15-06-2007 [Updated on 01-06-2016]

The bread rolls are an easy and tasty cold appetizer, ideal to prepare if you have guests suddenly or to prepare as an alternative to the usual sandwiches. These cold swivels are super-fast and highly appreciated and lend themselves to a thousand different fillings. Today I propose two variants: mayonnaise, cooked and mushrooms swirls and Philadelphia swirls, speck and rocket. Obviously you can indulge yourself with any ingredient, I have also prepared some with ham and green olives, rocket and salmon cheeses and also with Nutella and peanuts;)


How to make sandwiches swivels

Roll out each strip of sandwich bread with a rolling pin.

Spread mayonnaise on one layer of sandwich bread, on the other layer of Philadelphia.

Spread a layer of cooked ham over the mayonnaise and a layer of speck over the Philadelphia.

Place the drained mushrooms in oil on the cooked ham and the washed and dried rocket on the speck.

Roll up gently on the short side, wrap in cling film and place the stuffed bread rolls in the fridge for at least an hour.

Horizontally cut the rolls still wrapped in the film forming swivels.

Remove the foil, arrange the swivels on a serving dish and serve:

Swirls of tuna sandwiches

The rolls of tuna sandwiches they are a delicious appetizer prepared with the bread for the sandwiches and the tuna mousse that I prepared the other day.

A few months ago I had tried these rolls of pancarr & egrave with salmon smoked and I loved it & hellip cos & igrave I decided to replicate them with tuna.

I assure you that these cold rolls stuffed with tuna, served in the summer as a finger food aperitif, will be a real success!

Of course, you can fill your sandwich rolls in various ways: with mayonnaise and ham, with olive pat & eacute, with eggplant cream or zucchini & hellip in short, you can definitely indulge yourself! & # 128521


  • mix the pesto with 100 g of ricotta
  • mix the black olive paté with the ricotta
  • cut the cooked ham into cubes and blend it with the cream cheese and a spoonful of mayonnaise

Roll out the sandwich slices, flatten them with a rolling pin, spread them and roll them up, you choose whether on the short side or the long one. Tightly wrap the rolls of sandwich bread in tissue paper and place them in the fridge for half an hour. Remove them from the tissue paper and cut them into slices of one centimeter, arrange them on a serving plate and enjoy your meal

Do you want ideas on alternative fillings?

  • Gorgonzola and walnuts
  • Tuna paté
  • Salmon and robiola
  • idea for vegetarians artichoke paté and grated parmesan

If you liked this recipe if you tried it, leave me a comment and don't forget to come and visit me on Facebook ready and baked


The bread rolls are a really quick appetizer to prepare as an alternative to the usual sandwiches. They can be filled in many ways. Today I will tell you two, which have always been my favorites but I also like them with philadelphia, cooked ham, mushrooms and rocket.

Flatten them with a rolling pin

Fill one with mayonnaise and the other with philadelphia

Then put the salami on top of the mayonnaise and mortadella on top of the philadelphia

Wrap them in plastic wrap and refrigerate until ready to serve, but at least for half an hour

Just before serving, cut each roll into 4 parts without removing the film. You will remove it after cutting


To prepare the Cold Stuffed Rolls you have to roll out the bread for sandwiches well, also with the help of a rolling pin. Then put some mayonnaise on a & # 8220tramezziono & # 8221, and some philadelphia cheese on another sandwich.

Put on the layer of mayonnaise on cooked ham, while on the partition where you put the philadelphia put the speck.

TOthen add the mushrooms, on the sandwich where you put the mayonnaise and ham, and rocket on the sandwich where you put the philadelphia cheese and speck.

Wrap around gently the sandwiches, wrap them with cling film and store them in fridge for at least one & # 8217 hour.


Good evening everyone, sorry for the absence, I know that these swivels are now known but for those who do not yet know them, here are some succulent fillings.

Stuffed with salmon and lettuce

Filled with salmon spread cheese

Stuffed with Genoese pesto and mayonnaise and cooked ham.
Stuffed with sautéed mushrooms and cooked ham

1 package of long sliced ​​bread
spreadable cheese, mousse, creams to taste
various cold cuts

50 gr butter,
2 cloves of garlic,
200 gr of mushrooms,
1 pack of Philadelphia,
1 pack of bread rolls,

Preparation: Clean the mushrooms, cut them into slices and then put them to cook in a pan in which we had put the garlic cloves to fry in butter. Season with salt and pepper and cook for 10 minutes, allow to cool and blend. Add Philadelphia and mix well. With a rolling pin, roll out the bread, spread the mushroom cream and roll up, enclose the roll in aluminum foil and let it rest in the fridge for at least two hours. Cut the swivels and serve.

Preparation - Crepes swirls with rocket

1. In a bowl pour the whole milk at room temperature and the egg yolk and mix until the two ingredients are combined. Meanwhile, in another bowl with high sides, pour the two egg whites, add a pinch of salt and mount them firmly. Add the milk and yolk flour 00, a spoon at a time and work the batter well with the whisk.

2. Wash and chop the leaves of rocket salad and add them to the batter together with a pinch of salt. Keep stirring, then finish working the batter, also mixing the previously whipped egg whites. Mix from bottom to top so as not to disassemble the mixture. You will get a really soft compound, almost reminiscent of a light cloud, therefore also very delicate.

3.Heat a non-stick pan or a plate of about 20 centimeters in diameter and cook the crepes, a couple of tablespoons of dough at a time. Once ready, lay them on top of each other and let them cool. As soon as they are cold, spread them on a surface and start the filling by spreading a thin layer of fresh cheese with herbs over the entire surface of the crepe.

4. Add it to the cheese too speck and roll up the stuffed crepes on themselves. With the help of a sharp knife, cut them into pieces of equal size. Store in the refrigerator before serving.

The swivels of rocket crepes are ready to be served and tasted,

INGREDIENTS (4 people)


Roll out each strip of sandwich bread with a rolling pin. Spread a layer of philadelphia / robiola. Spread a layer of speck and place the washed and dried rocket on top. Gently roll everything up, wrap in cling film and place the stuffed bread rolls in the fridge for at least an hour. Horizontally cut the rolls still wrapped in the film forming swivels. Remove the foil, arrange the swivels on a serving dish and serve.

Shrimp, garlic, oil and chilli

INGREDIENTS (4 people)

  • 500 g of shrimp
  • extra virgin olive oil d & rsquooliva
  • 2 cloves of garlic
  • salt
  • pepper
  • 1 small, red and fresh chilli


To prepare the shrimp, garlic and chilli tapa, start by cleaning the prawns: peel them and, with the help of a knife, remove the black intestinal thread. Heat a pan with 6 tablespoons of extra virgin olive oil over medium heat, then add two cloves of garlic and let it brown. Meanwhile, prepare the chilli: wash it, remove the stalk and cut it in half to remove all the seeds, then chop it finely and add it to the squoolio. As soon as the squoolio is flavored, add the prawns and cook them on both sides for 3-4 minutes. Be careful not to overcook them otherwise they will lose flavor and will be hard. Finally, season with salt and add just enough pepper to flavor. Serve your shrimp, garlic and chilli tapa immediately. If you like, you can accompany the shrimp, garlic and chilli pepper tapa with mayonnaise, serve it with some salad or toasted bread croutons.

Stuffed cucumbers and cherry tomatoes

INGREDIENTS (4 people)

  • 150 g Philadelphia
  • 8 cherry tomatoes
  • 1 cucumber
  • half a clove of garlic
  • chives
  • oil
  • salt
  • pink pepper


Puff pastry with olives with pesto and ricotta


  • 12 Olive sheets
  • 5 or 6 Olives
  • 3 tablespoons of pine nuts
  • 200 g of cottage cheese
  • 30 g of basil
  • 1 tablespoon of grated Parmesan
  • 1 tablespoon of grated pecorino cheese:
  • 40 ml of d & rsquooliva extra virgin olive oil
  • salt


Put the washed and well dried basil, the grated cheeses, 2 tablespoons of pine nuts, a pinch of salt and the extra virgin olive oil in the mixer, then chop until you obtain a creamy sauce.
If necessary, add a little more water.
Place the pesto obtained in a small bowl and add the ricotta, mix to mix everything. Put a little pesto and ricotta sauce on each olive sheet and decorate with a few slices of olive and pine nuts.

Croutons with zucchini cream and sautéed prawns

INGREDIENTS (4 people)

  • 8 slices of baguette-type bread
  • 2 medium zucchini
  • 1 onion
  • 40 g of butter
  • thyme
  • mint
  • 8 shrimp
  • garlic
  • salt and pepper


Chop the onion and sauté it in a saucepan with the butter. As soon as it is well stewed, add the courgettes, brown them for 3-4 minutes and cover with salted and peppered hot water and cook for 10 minutes. Meanwhile, cut the bread into discs and toast them under the oven grill or on the hot grill. Blend the courgettes in a blender to obtain a thick puree. Allow to cool and stuff the bread disks. Meanwhile, in a pan, melt the butter, add the thyme and garlic. Add the shrimp tails, brown them for a couple of minutes on each side. In each crouton, stuffed with courgettes, add the prawns and serve.


For your aperitif on the boat you could serve Prosecco, Martini, Crodino (non-alcoholic), Campari, an aromatic white wine & hellip

Or, if you have a cocktail mixer and want to impress your guests again:

Bellini (2 parts of prosecco and 1 part of peach pulp)

Mimosa (1 part of orange juice and 1 part of prosecco)

Rossini (2 parts prosecco and 1 part strawberry smoothie)

spritzer (1 part prosecco, 1 part sparkling water or seltzer and 1 part bitter)

Negroni (1 part of martini rosso, 1 part of gin and 1 part of Campari bitters)

Stuffed cold rolls - Recipes

The pan-mozzarella swivels they are savory briochines, very good, stuffed with tomato, oregano and basil that hide a special ingredient inside their dough: mozzarella cheese.
Yes, you got it right! In this case the famous dairy product is not used in the filling, but to enrich and give softness and flavor to the dough.

The recipe comes from a very good Chef, a true master whom I respect and appreciate: Luca Montersino. A warranty.
Try them and they will win you over with their simplicity and softness.

  • 200 g of flour 00
  • 1/2 sachet of dry brewer's yeast (about 3g, otherwise 8g of fresh brewer's yeast)
  • 80 g of warm milk
  • 4 g of sugar
  • 20 g of soft butter
  • 3 g of salt
  • 80 g of chopped mozzarella
  • tomato paste to taste
  • pepper, salt, oregano and basil

Serve hot or lukewarm for an aperitif or appetizer, to accompany meats or cheeses or to enrich the bread basket.

One more idea?
Get some wooden sticks (the skewer ones to be clear) and ribbons and with a few simple gestures your swivels will turn into delicious "lollipops", perfect for parties and buffets! Your children will love it!


  • Bread for sandwiches 5 slices
  • Rocket pesto5 tbsp
  • Baked ham 100 g
  • Sliced ​​Edamer 100 g


To prepare the cold stuffed swivels, place the sandwich bread on a work surface and flatten it with a rolling pin. Spread a layer of rocket pesto on each slice of bread, if you want to prepare it quickly at home you can find the recipe here.

Roll out the slices of cooked ham and cheese then roll up the bread on the narrow side, form cylinders and wrap them in plastic wrap and place them in the refrigerator for half an hour.

After the rest time has elapsed, cut the rolls into slices that are not so high, place them on a serving dish and bring to the table!

You can vary the filling according to your tastes, instead of rocket pesto you can spread with mayonnaise or Philadelphia, you can replace the cooked ham with salami, speck or with the sliced ​​you like, moreover, to make tasty and colored these swivels, you can add fresh rocket and tomatoes cut into very thin slices.

Thanks for visiting me, see you soon with a new recipe!

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How to prepare rolled sandwiches

1. With a rolling pin we roll out the slices of bread to make them thinner and more shapeable: this procedure will allow us to make our sandwich rolls as close to sushi as possible.

2. Once the slices are spread, spread some cheese or mayonnaise.

3. And then stuff the swivels with the ingredients you like best.

4. Wrap the bread on itself forming a large roll and with a knife cut it into many swivels, aligning them on a nice serving dish.

5. A nice tray of appetizers with bread is ready.

Ideal season

These cold snacks are good both in summer and in winter, at Christmas they cannot be missing alongside the voulevant recipe.

Three combinations for the filling

  • Mayonnaise, salad and salmon
  • Spreadable cheese, tuna and olives
  • Philadelphia and cooked ham.

A few more tips

If you have a few slices of cooked ham left over, you can prepare other delicious sandwiches with the remaining ingredients. With the slices of salami you can embellish the dish by creating small flowers stuffed with cheese And pitted olives and to help you stop them with a toothpick.