Roll them up!

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Roll-ups are great as a snack, or a starter before a main meal

Corn roll-ups have been a favourite snack at my place for a long time. I learnt how to make them, believe it or not, from my childrens’ day-care centre many years ago, where it was a regular on the lunch menu. Not only did my kids love it, it also came in handy as an appetizer on many an occasion when I had guests over. I have since learned to make roll-ups with a variety of other ingredients, following much the same principle. Essentially you trim the crusts off sandwich bread, stuff with something yummy, roll up to make a log, brush with margarine and pop into the oven. They can be savoury (such as with asparagus which suits also because of its shape, which helps in rolling), or sweet (as in cinnamon roll-ups). If you choose your ingredients that are already cooked like BBQ chicken, they can just be a fancy sandwich. (To serve, you can tie some chives round the centre like a ribbon, to give it a gourmet look).

Either way, roll-ups go down well as a morning or afternoon snack, or as an appetizer before a main meal.

And what do you do with the crusts? Freeze them, and convert them into breadcrumbs in your food processor whenever needed.

 

Corn Roll-Ups

12 slices bread

Butter or margarine

440 gm tin creamed corn

4 shallots, finely chopped

1 cup grated cheese

Salt and pepper to taste

 

Combine corn, cheese and shallots in a bowl. Season with salt and pepper.

Remove crusts from bread. Spread margarine thinly over one side. Sandwich two slices and then roll a rolling pin gently over, to flatten slightly. Then peel open and place the two slices on a flat surface, buttered side down. Spread the corn mixture on dry side of bread. Gently roll up and place, in a single layer, on a greased oven tray. Arrange rolls so that they touch each other, as this helps maintain shape. Bake in 220 degree oven, for ten minutes or until lightly browned.

 

Asparagus Roll-Ups

12 slices bread

Butter or margarine

1 tub cream cheese, softened

4 shallots, finely chopped

24 fresh asparagus spears, trimmed

Grated Parmesan cheese

Salt and pepper to taste

 

Cook asparagus in some water in the microwave until tender. Combine cream cheese and shallots in a bowl. Taste to see if you need a bit of salt and pepper – you might not. Remove crusts from bread and flatten with a rolling pin. Spread mixture over bread slices. Cut asparagus to fit bread; place two spears on each slice. Roll up and place, seam side down, on a greased oven tray. Brush with butter, then sprinkle with Parmesan cheese. Bake in 220 degree oven, for ten minutes or until lightly browned.

(For a non-veg version, try bacon, cooked and crumbled, added to the cream cheese mixture).

 

Bacon Roll-Ups

8 slices bread, cut in half

Butter or margarine

1 tub cream cheese, softened

8 slices bacon, cut in half

 

Remove crusts from bread and flatten with a rolling pin. Spread with cream cheese. Tightly roll each piece of bread a slice of bacon. The bacon should be on the outside of the bread. (You might have to cut bacon to fit bread). Secure with toothpicks.

Arrange roll ups in a single layer on a medium baking dish. Bake in a 180 degree oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

 

Cinnamon Cream Roll-Ups

1 tsp ground cinnamon

1 1/2 cups white sugar

½  cup butter or margarine, softened

½  tub cream cheese, softened

1 egg yolk

8 slices white bread

1/2 cup margarine, melted

 

Mix the cinnamon with 1 cup of the sugar and set aside.

Remove crusts from bread and flatten with a rolling pin.

Combine softened butter or margarine, cream cheese, egg yolks and the remaining 1/2 cup sugar in a bowl.

Spread this mixture on the slices of bread and roll them up. Brush each roll with the melted butter or margarine and roll in the cinnamon sugar mixture. Place roll-ups seam side down on greased tray, cover tightly with plastic wrap or aluminum foil and freeze. Take out after half an hour, and put them, unthawed, in a 200 degree oven. Bake for 15 minutes.

 

BBQ Chicken Roll-Ups

8 slices bread

½ cup cream cheese, softened

¼ cup mayonnaise

2 tsp Dijon mustard

2 cups BBQ chicken, skin removed and shredded

1 stick celery, finely diced

 

Combine cream cheese, mayonnaise and mustard in a bowl. Add chicken and celery to the cream cheese mixture. Remove crusts from bread and flatten with a rolling pin.

Spoon chicken mixture evenly on bread and then roll up tightly.

 

Salmon Roll-Ups

6 slices bread

Butter or margarine

Small tin salmon, drained and flaked with fork

1 small cucumber, grated

Small tin pineapple chunks, drained and chopped finely.

 

Combine salmon, cucumber and pineapple in a bowl. Remove crusts from bread and flatten with a rolling pin. Spread with margarine.  Spread salmon over bread followed by cucumber and pineapple. Roll up tightly.

 

Vegemite Roll-Ups

8 slices bread

Butter or margarine

Vegemite

Celery, cut into thin slices

 

Remove crusts from bread and flatten with a rolling pin. Spread with margarine and Vegemite, and place some thinly sliced celery sticks on each slice. Roll up and secure with a toothpick.

(For another variation try cheese sticks in place of celery).

 

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