This roll is absolutely divine—rich, juicy, and packed with flavor. Honestly, I think it’s even better than pizza! Traditionally, it’s made with ketchup, but I used a red pasta sauce—sugo alla arrabbiata (you can find it in well-stocked stores). Feel free to use whatever works best for you.
From this recipe, I got 11 thick slices, and they disappeared within half an hour!
Ingredients:
- 8 thin phyllo dough sheets
- 200 g arrabbiata sauce or ketchup
- 450 g quality ham
- 400 g semi-hard cheese (like Trappist)
- 300 g marinated, drained mushrooms
- 180 g sour cream
- 2 eggs
- Oregano
(*optional: 50–100 g extra cheese for topping)
Preparation:
- Lay out three sheets of phyllo, one on top of the other, without adding any oil. Spread 100 g of red sauce or ketchup over the third sheet.
- Add another sheet on top. Grate 300 g of cheese over it.
- Place another sheet and evenly spread or sprinkle 300 g of ham over it.
- Add another sheet and layer 200 g of chopped, marinated mushrooms (make sure they’re well-drained).
- Place another sheet. Beat 2 eggs with 180 g of sour cream, setting aside 4 tablespoons. Spread the rest over the sheet.
- Add another sheet, spread 100 g of red sauce or ketchup, and sprinkle the remaining cheese, ham, and mushrooms. Finish with a pinch of oregano.
- Roll it all up tightly, place the roll diagonally on a large oven tray to fit, and brush it with the reserved egg and sour cream mixture. Sprinkle with sesame seeds or 50–100 g of grated cheese.
- Bake in a preheated oven at 200°C (392°F) for exactly 30 minutes.
- Let it cool slightly, slice, and enjoy the incredible flavors!
I guarantee you’ll be amazed!
Tags:
pizza
