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Cheese and sausage pancake roll with grainy cream cheese

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Ingredients for 2 servings:

  • 300 g cream cheese, grainy
  • 80 g oat flakes
  • 2 eggs
  • 50 g grated cheese, e.g. Emmental
  • 50 g cold cuts e.g. mortadella
  • 10 g fresh basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Set aside about 2 tablespoons of the cream cheese. Mix the rest with the eggs, grated cheese, and oats to form a smooth batter. Cut the sausage into small pieces and fold in. Spread the batter on a baking sheet lined with parchment paper and bake in a preheated oven at 225°C (425°F) for about 15-20 minutes. Remove the pancake from the oven, spread with the remaining cream cheese, and scatter the basil leaves on top. Carefully remove the pancake from the parchment paper and shape it into a roll. Cut the roll into pieces and secure with toothpicks if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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