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Bon Roll

Bon Roll

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Bon Roll recipe by of 28-09-2009 [Updated on 13-02-2019]

Today I give you the recipe of homemade bon roll, or at least something that looks a lot like us. For the uninitiated, it is a packaged product produced by The Hague, it is a chicken meatloaf stuffed with various ingredients such as eggs, cheeses, spinach etc. As you well know I have the desire to reproduce all the so-called ready-made foods at home, I have already successfully experimented with spinach, sofficini etc ... and when a girl who reads the blog, Veronica, suggested that I try my hand at this recipe , I immediately accepted the challenge.
As a first experiment I tried a version of simil Bon Roll with chicken stuffed with cooked ham and cheese. I then added potatoes to both the dough and the filling, as suggested in various recipes I found on various cooking blogs. The result was amazing, try the recipe and you will agree with me: P


How to make homemade bon roll

Boil the potatoes in a saucepan with water. As soon as they are ready, peel them and pass them in a potato masher to form a puree.

Put the minced chicken meat in a bowl with 2/3 of the mashed potatoes, egg, grated Parmesan, chives and a pinch of salt.

Start kneading until you get a homogeneous mixture.
Add the breadcrumbs (the amount depends on the absorption capacity of the potatoes you used) and knead again, until the mixture is homogeneous.

Spread the mixture on a sheet of parchment paper.
Cover with another sheet of parchment paper and, with a wooden rolling pin, roll it out until you get a rectangle about one centimeter thick.

Chop the ham and the caciottina in the mixer and collect everything in a bowl.
Add the remaining mashed potatoes and mix evenly.

Give the dough the shape of a salami which you will then place in the center of the chicken dough.

With the help of parchment paper, roll the Bon Roll into a cylinder and seal the edges well.

Arrange the chicken meatloaf on a baking sheet, cover it with a drizzle of oil and cook at 180 ° C for about 40 minutes.

When cooked, let the Bonroll rest for 15/20 minutes. Then cut into slices and serve.

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