DRIED FRUIT AND CREAM CHEESE ROULADE
An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
- Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
- To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg
SAVOURY CHEESE ROULADE
A light and delicious egg dish that makes a great lunch
Provided by Angela Coleby
Categories Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 190C/375F degrees
- Grease and line a long baking tin with parchment paper.
- Beat the egg whites until stiff peaks form.
- In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
- Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
- Add the almond milk, parsley and chives and blend into almost a dough.
- Fold in the egg whites and gently mix until combined.
- Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
- Whilst this is cooking, prepare the filling.
- Heat the olive oil in a frying pan.
- Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
- Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
- Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
- Remove the parchment paper from the top of the roulade.
- Spread the spinach filling evenly over the roulade.
- Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
- Slice, eat and enjoy!
Nutrition Facts : ServingSize 1 Slice, Calories 171 kcal, Carbohydrate 3.8 g, Protein 9 g, Fat 14 g, Fiber 1.3 g
CREAM CHEESE ROULADE
Make and share this Cream Cheese Roulade recipe from Food.com.
Provided by WaterMelon
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
- Mix flour and baking powder together.
- Whip egg whites with 1/4 cup sugar until stiff.
- In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
- Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
- Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
- Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
- Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
- Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
- Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
- Chill for 3-4 hours before serving.
- Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.
ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM
Steps:
- For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
- For the chicken roulade: Preheat the oven to 400 degrees F.
- Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
- Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
- Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
- Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.
CHEESE-STUFFED PORK ROULADE
A charred tomato and onion relish is the perfect accompaniment to this grilled pork tenderloin with a broccoli and Cheddar filling.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
- Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
- Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
- Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
- Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
- Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.
SPINACH ROULADE WITH SUNDRIED TOMATOES
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
- Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
- Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away
Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium
CAVIAR ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 4
Steps:
- Prepare the sponge roll and have it ready.
- Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 243 milligrams, Sugar 1 gram
BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE-CHUTNEY ROULADE
Categories Onion Appetizer Bake Thanksgiving Blue Cheese Cream Cheese Cranberry Walnut Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For shortbread:
- Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
- For roulade:
- Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
- Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.
SPINACH ROULADE WITH CREAM CHEESE & PEPPERS
A friend of mine made these roulades for a dinner party she invited me to and they were so pretty and delicious! They may be prepared in advance and reheated. Just wrap in foil and place in a preheated 325F oven for about 15 minutes. Serves 6 as a starter and 4 as a main course. From "The Classic Vegetarian Cookbook."
Provided by Enjolinfam
Categories Spinach
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
- Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
- Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
- In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
- Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
- Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
- Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
- Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
- Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.
CREAM CHEESE & STRAWBERRY ROULADE
Steps:
- Make the Cake
- Preheat the oven to 325°F.
- Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.
- Whisk flour, baking powder and salt in a small bowl and set aside.
- Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 min.). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.
- In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly into prepared pan.
- Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in center. Cool in pan for 1 minute.
- Dust a clean tea towel with 1/4 cup powdered sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining powdered sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).
- Make the Filling
- Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 min.) Add remaining 1/2 cup powdered sugar, rum and vanilla and beat until smooth.
- Cut and slice the strawberries.
- Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.
- Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. powdered sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.
- Serve with fresh strawberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
- Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
- Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
- Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.
RASPBERRY AND CREAM ROULADE
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
- In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
- In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
- Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
- Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
- Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
ZUCCHINI & CHEESE ROULADES
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like-I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. -April McKinney, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 9 ingredients., Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side., Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 58mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
More about "cream cheese roulade recipes"
CREAM CHEESE AND CHUTNEY ROULADE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 9 hrs 15 minsServings 8Calories 150 per serving
- Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6-inch rectangle. Place in refrigerator for 1 hour.
- Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.
- Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
- Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.
CARROT & CREAM CHEESE ROULADE | ENGLISH RECIPES | SBS FOOD
From sbs.com.au
4/5 (1)Servings 6Cuisine English
SMOKED SALMON, SPRING ONION AND CREAM CHEESE ROULADE RECIPE
From bbc.co.uk
SAVOURY CHEESE ROULADE - DIVALICIOUS RECIPES | RECIPE | ROULADE ...
From pinterest.com
PUMPKIN AND CREAM CHEESE ROULADE RECIPE - NEW RECIPES - 2022
From tt.kampod.name
HOW TO MAKE THE BEST (AND EASIEST) PUMPKIN ROLL - FAMILY SAVVY
From familysavvy.com
DRIED FRUIT AND CREAM CHEESE ROULADE RECIPE RECIPE
From crecipe.com
HUNGARIAN RASPBERRY-CREAM ROULADE (MALNA PISKOTATEKERCS) RECIPE
From thespruceeats.com
BEET AND CREAM CHEESE ROULADE BITES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROULADE RECIPES: 16 SIMPLE ROULADE RECIPES FROM SAVOURY TO SWEET
From goodhousekeeping.com
10 BEST SMOKED SALMON AND CREAM CHEESE ROULADE RECIPES
From yummly.com
5 TOP SWISS ROLL DESSERT ROULADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROULADE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST SMOKED SALMON AND CREAM CHEESE ROULADE …
From yummly.com
ROULADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS
From aheadofthyme.com
SMOKED SALMON AND CREAM CHEESE ROULADE (KETO FRIENDLY)
From ditchthecarbs.com
BEST CREAMED SPINACH AND CHEESE ROULADE RECIPE - WHAT IS A …
From parade.com
SUMMER BERRY MERINGUE ROULADE - CHRISTINA'S CUCINA
From christinascucina.com
CREAM CHEESE ROULADE - CHAMPSDIET.COM
LEMON CREAM ROULADE | DELICIOUS EVERYDAY
From deliciouseveryday.com
SALMON, CREAM CHEESE, BABY SPINACH & CRABMEAT ROULADE
From foodbeyonditsnutrition.com
CINNAMON ROULADE WITH ROASTED APPLE-CREAM CHEESE FILLING
From myrecipes.com
DRIED FRUIT AND CREAM CHEESE ROULADE - GERMAN RECIPES
From fooddiez.com
CARROT CAKE ROULADE WITH CINNAMON CREAM CHEESE FILLING
From bakingbites.com
CHICKEN GARLIC ROULADE - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
CARROT CAKE ROULADE WITH PINEAPPLE CREAM CHEESE - RECIPE
From finecooking.com
SMOKED SALMON AND CREAM CHEESE ROULADE (KETO FRIENDLY)
From healthofood.com
BEST ROULADE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
CREAM CHEESE AND CHUTNEY ROULADE - GERMAN RECIPES
From fooddiez.com
BEEF ROULADE CREAM SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAMY SPINACH PORK TENDERLOIN ROULADE - RULED ME
From ruled.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #cakes #cheese #dietary #taste-mood #sweet
You'll also love