Continental Roll Recipe
The continental roll is a meat and salami roll filled with a cheese and breadcrumbs mix. The butterflied topsid is topped with salami and spread with a mix of parmesan cheese, onion, parsley and egg. Rolled up and roasted in the oven, the continental rool can be served with a sour cream and french mustard mix. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Topside | 1 Kilogram, butterflied open | |
| Italian salami slices | 8 | |
| Black peppercorns | 3 | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Onion | 1 , finely chopped | |
| Chopped parsley | 1 Tablespoon | |
| Egg | 1 | |
| Sour cream | 300 Milliliter | |
| French mustard | 3 Tablespoon |
Directions
1.
Arrange salami over meat.
Sprinkle with black pepper.
2.
Combine breadcrumbs, parmesan cheese, onion, parsley and egg.
Mix well.
Spread over meat.
3.
Roll up lengthwise (as for a Swiss roll); secure, with string.
4.
Place on Low Rack; cook for 25-30 minutes on HIGH MIX/ROAST 180°C.
Turn over halfway through cooking.
5.
Combine sour cream and French mustard.
Serve with hot or cold roll.
Arrange salami over meat.
Sprinkle with black pepper.
2.
Combine breadcrumbs, parmesan cheese, onion, parsley and egg.
Mix well.
Spread over meat.
3.
Roll up lengthwise (as for a Swiss roll); secure, with string.
4.
Place on Low Rack; cook for 25-30 minutes on HIGH MIX/ROAST 180°C.
Turn over halfway through cooking.
5.
Combine sour cream and French mustard.
Serve with hot or cold roll.
Chef
