Cheese Carrot and Beetroot Rolls
by Tarla Dalal
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Added to 18 cookbooks
This recipe has been viewed 11639 times
A colourful and creamy delight, which will soon become everybody’s favourite!
The Cheese, Carrot and Beetroot Roll is a dainty snack made by rolling a creamy and cheesy mixture of grated veggies in bread, and baking it till it gets a fabulous texture, which is mildly crisp outside and succulent inside.
A brushing of butter over the bread roll makes sure that it bakes beautifully. You can serve these tasty and attractive rolls as a starter at parties, or as a tea-time snack.
Enjoy it immediately after baking. Try other such delicacies like the Baked Bread Rolls and Baked Wheat Puffs with Cheese and Onions
- Divide the filling into 6 equal portions. Keep aside.
- Remove the crust from the bread slices.
- Roll each slice using a rolling pin.
- Place a rolled bread slice on a clean, dry surface and place a portion of the prepared filling at one end of the bread slice and roll it up tightly.
- Cut the roll into 2 equal portions. Place it on a greased baking tray, brush little butter evenly on top of the bread rolls and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
- Repeat steps 4 and 5 to make 10 more rolls.
- Serve immediately.
Nutrient values per roll
|Vitamin A||209.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.4 mg|
|Folic Acid||0.6 mcg|
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