These cream cheese-stuffed capicollo roll-ups, featured by the magazine 5/15, are easy to prepare and will disappear in just a few bites! Slip them into your lunchbox for a midday snack during an outdoor excursion or serve them as appetizers!
Nutritional information
Per serving (1 roulade with crouton): calories 131 – protein 4 g – fat 9 g – carbohydrates 9 g – fiber 0 g – iron 1 mg – calcium 24 mg – sodium 280 mg
1 pack of cream cheese of 250 g, softened
45 ml (3 tbsp) chopped green onion
30 ml (2 tbsp) chopped dried tomatoes
15 ml (1 tbsp) chopped capers
12 slices of sweet capicollo Roma
15 ml (1 tbsp) olive oil
5 ml (1 tsp) dried Italian herbs
Salt and pepper to taste
1/2 baguette of bread cut into twelve slices
In a bowl, combine the cream cheese with the green onion, dried tomatoes and capers.
On the worktop, place the capicollo slices, superimposing them slightly so as to form a square of about 25 cm (10 in).”
Spread the cream cheese preparation on the capicollo slices in a uniform layer. Roll the rectangle by tightening as you go so as to obtain a cylinder. Wrap the cylinder in plastic wrap. Refrigerate for 2 to 3 hours.
With meals, preheat oven to 190°C (375°F).
Cut the cylinder into twelve rolls.
In a small bowl, mix the oil with the Italian herbs. Salt and pepper.
On a baking sheet lined with parchment paper, place the baguette slices, then brush them with fragrant oil. Bake for 8 to 10 minutes.
Serve the capicollo rolls on the croutons.
