Tapas and appetizers recipes

Stuffed bread rolls

Stuffed bread rolls


  • Very easy
  • 25 minutes
  • For 6 people
  • 0.7 € / person
  • 315kcal per 100g.

How to make stuffed bread rolls.

Today I present an ideal starter or appetizer to succeed in any celebration with little ones or not so little ones.

Do you have a birthday in sight? Do you want to make a good starter or appetizer to start a celebration on the right foot? You can make a selection of canapes or starters to offer upon arrival, and if you want something more forceful I assure you that today’s idea is great.

And it is that sometimes we are lazy to hold meetings at home, not so much because of work, disorder, subsequent cleaning … but because we do not know what to prepare without taking too long.

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As a sign that many times things are simpler than they seem, I present you a great and fruitful recipe, one of those dipping and gravy, bread rolls .

With ingredients that we surely have in the pantry we will prepare some perfect snacks to watch the game or make a light and quick dinner with friends. Sliced ​​bread various sausages, cheese and some vegetables that we have at the bottom of the fridge, we will prepare some bread rolls battered and fried in a moment.

It does not take great complications to always have simple and cheap options at home, it just takes imagination and a lot of desire to enjoy with ours.

And it is that everyone knows the  Cordovan flamenquines and Asturian pregnant buns , there are the shots or my initial idea. I think we were right, in addition to giving some other option to prepare in 15 minutes. Easy isn’t it?

Before I start with the bread rolls

  1. We wash the carrots and clean the mushrooms. We cut the carrots into sticks and the shampoos into sheets.
  2. We cook the carrots 2-3 minutes in the microwave and the rolled mushrooms 1-2 minutes.
  3. They will be somewhat tender, without being completely soft. We reserve.
  4. We will make ham and cheese rolls, chorizo ​​and cheese, carrots and cheese and mushrooms and cheese.

Sliced ​​bread

  1. We are heating the extra soft virgin olive oil for frying, better in a pan where we can fry 2 batches of 4 rolls. 
  2. We take a slice of bread without mold and crush it with a rolling pin so that it is very fine.
  3. We do this with all the slices of sliced ​​bread, if you only have sliced ​​bread with crust it will be better to cut the crust because this recipe is much better with sliced ​​bread without crust.
  4. We place them on a tray and on top of each slice of bread already flattened we place a slice of cheese and the second corresponding ingredient.
  5. My advice is a slice of ham, 4 slices of chorizo, carrot sticks or rolled mushrooms. a slice of cheese and a few slices of chorizo ​​so that they cover the surface of the bread.
  6. We must leave one end of the bread uncovered so that we can roll it smoothly. Next, we roll up giving the shape of a Cordovan flamenquin.

Breaded chorizo ​​and cheese rolls

  1. Beat the eggs and add a pinch of salt. If you want you can also add a little freshly ground black pepper.
  2. We will bread the rolls with the classic batter, passing them through egg and breadcrumbs.
  3. We pass the rolls through the beaten egg and then through the breadcrumbs.
  4. Make sure it is well covered in breadcrumbs, especially the ends. It is best to coat in a single layer so that it is not too thick. Thus they are lighter and absorb less oil in frying.
  5. To get more crispy chorizo ​​rolls we can use crispy breadcrumbs sold in any supermarket or large area.

Frying and final presentation of the chorizo ​​and cheese rolls

  1. For frying we are interested in oils with a high smoke point that oxidize (burn) less.
  2. This depends on the quality of the oil that we use, I recommend an extra soft virgin olive oil, for example an arbequina.
  3. These oils will allow us to fry at high temperature resulting in a crispy breading after a short process, so the interior will be juicier.
  4. When we have all the rolls prepared, heat plenty of oil in a frying pan and fry them at medium-high temperature.
  5. In 2 batches to avoid excessively lowering the oil temperature. It is important that the oil is not very hot when frying, so we avoid that they are very toasted on the outside and raw on the inside.
  6. We cook them 1 minute on each side until they are well browned.
  7. We remove to a tray with kitchen paper to absorb the excess oil.
  8. We serve accompanied with a little of your favorite salad, I love them with a good handful of lamb’s lettuce, which goes well with the roll.

You will see how you prepare them several times at home for dinner because they are fast and very simple, they are delicious.

Some stuffed rolls , which have the crunchy touch of the breaded and a very creamy filling, in this case chorizo ​​or ham, but that can be vegetable, always warm and a melted cheese that you will love.

You can see all the photos of the step by step in the  recipe for stuffed bread rolls . Do not miss any detail and they will be perfect.

Tips for perfect filled bread rolls

  • We can accompany with your favorite sauce, these chorizo ​​rolls are great with honey mustard, bitter and sweet, perfect for chorizo. 
  • You can prepare the rolls with your touch. The combinations are almost infinite, play with cheeses of greater or less intensity, with a few slices of Manchego cheese or Roquefort cheese.
  • The important thing is that the slices that we accompany (for example, serrano ham, cooked ham, turkey breast …) must be very thin so that the bread does not break when forming the roll.
  • Another advice is that if you make the rolls and do not fry them immediately, the bread will start to sponge and will not be fine, spoiling our roll.
  • A good trick so that this does not happen is once the chorizo ​​roll is done, we wrap it with transparent plastic wrap to preserve the shape. In this way we can prepare the flamenquines in the morning and at lunchtime we remove the paper and they will be perfect for frying.

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