Recipe - Cheese Rolls (Sephardic Recipe)

4 ounce Sharp Cheddar cheese;
crumbled
3 ounce Greek cheese (feta);
crumbled
1 Egg; beaten
1 pn Cayenne pepper
White bread slices; trimmed
Oil for deep frying

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT)
From Memoirs & Menus, by Georges Spunt. The family was Ashkenazic, with
Sephardic elements. The cheeseroll recipe uses the same filling as one for
cheese sambuzeks, which I'll post separately.

Place 1 teaspoon of filling down the length of 1 bread slice. Fold over the
filled side, tucking it in as you roll. Continue rolling as tightly as
possible without squeezing out the filling. Secure with tooth picks.

Bring about 3 inches of oil to sizzling in a large skillet (375 F on an
electric frying pan) and fry the rolls until they are golden brown. Drain
on paper towels and serve at once.

These may be frozen before frying by placing them on a large cookie sheet
and later transferring them to containers or freezer bags.

JEWISHFOOD digest 313

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.