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Parmesan Cheese Roll recipe

This Parmesan cheese roll makes an elegantappetizer or first course.

Recipe: Parmesan Cheese Roll

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
6 large eggs, separated
2/3 cup (3 ounces) grated Wisconsin Parmesan cheese
Mushroom Duxelles (recipe follows)
Tomato Sauce (recipe follows)Mushroom Duxelles:
1/3 cup finely chopped shallots
1/2 cup butter
4 cups finely chopped mushrooms
2 tablespoons lemon juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon saltTomato Sauce:
1/2 cup chopped onion
1 tablespoon olive oil
4 medium tomatoes, chopped
2 tablespoons sugar
1 garlic clove, minced
1 teaspoon chopped parsley
1/2 teaspoon dried basil leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper

  • Line a 10×15 inch jelly roll pan withwax paper; butter pan and paper.
  • Melt 2 tablespoons butter in saucepanover low heat; blend in flour; gradually add milk and beatenyolks; cook, stirring constantly, until thickened. Cool 5 minutes.
  • Stir in cheese; fold in stiffly beatenegg whites. Spread into prepared pan.
  • Bake at 350°F (175°C) for 15 minutes.
  • Loosen sides; invert pan onto towel. Carefullyremove waxed paper. Cover with Mushroom Duxelles. Roll up, startingat narrow end, lifting towel while rolling. Place, seam sidedown, on platter; top with hot Tomato Sauce.
  • For Mushroom Duxelles: Saut shallotsin butter; add remaining ingredients. Cook over medium heat untilmushrooms are soft and liquid has evaporated.
  • For Tomato Sauce: Saut onion inoil in 3 quart saucepan. Add tomatoes, sugar, garlic, parsley,basil, marjoram and thyme; simmer 1 hour or until thick. Pushmixture through strainer. Season to taste.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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