Ingredients
Equipment
Method
- Step 1: Chop the ham and salami into very small cubes. The smaller, the better they will distribute in the filling.
- Step 2: In a bowl, combine the Schmand, grated cheese, chopped ham, and salami. Season generously with salt and pepper. Add garlic and paprika powder according to your taste. Mix everything well until a homogeneous, creamy mixture is formed.
- Step 3: Carefully cut the small bake-off rolls horizontally in the middle, but do not cut all the way through. They should open up like a hinged roll to hold the filling.
- Step 4: Take a spoon and generously spread the prepared filling onto the cut halves of the rolls. Don't be too sparse; the filling can be piled up slightly.
- Step 5: Place the filled rolls on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (top/bottom heat) for about 10-15 minutes. They are ready when they are golden brown and crispy and the cheese is melted, perhaps even bubbling slightly.
Notes
You can customize these pizza rolls with various additions like finely diced vegetables (bell peppers, onions, corn, mushrooms, olives), other meats (bacon bits, ground meat, chicken), different cheeses (mozzarella, cheddar, Parmesan), or extra spices/herbs (oregano, basil, chives, chili flakes). A vegetarian option is also easy by omitting the ham and salami and using more vegetables or veggie alternatives.
Tips for success: Ensure the filling isn't too watery, preheat your oven for even browning, don't overfill the rolls so the filling doesn't run off, and you can prepare the filling ahead of time and store it in the fridge.
Leftovers should be cooled completely and stored in an airtight container in the fridge for 2-3 days. To reheat, place them back in the oven (approx. 180°C) or an airfryer for a few minutes until crispy again. Microwaving will make them soft.
You can use almost any type of small roll or even baguette slices. Unbaked, filled rolls can be frozen and baked from frozen (add 5-10 minutes to baking time).