Olive-Tomato-Cheese Rolls

Women Talk Online chef Julia Holzbach sent us this recipe for delightful olive, tomato and cheese rolls. Send us your recipe at womentalk@dw.de and win a special prize!

Ingredients:

For the quark/curd cheese-oil-dough you need:

200 g low-fat quark (curd cheese)

7 tsp. milk

7 tsp. oil (preferably olive oil)

1 tsp. salt

300 g flour (in Germany type 405)

1 packet baking powder (around 15 g)

Mix the ingredients thoroughly and knead the dough until you get a smooth ball. Let it rest until you are finished with the stuffing.

Step 1

For the stuffing you need:

200 g cream cheese with herbs

100 g dried tomatoes (unless you don’t use the ones in oil you have to add

Two tea spoons of olive oil,  cubed

100 g black olives, cubed

Frozen herbs you prefer (e. g. chives, rosemary, parsley, etc.)

150-200 g ground cheese (e. g. Emmenthal cheese)

1 small garlic clove; freshly pressed

Add some ground black pepper, paprika and chili powder.

Mix the paste thoroughly.

Step 2

And finally:

Pre-heat the oven to 190°C.

Roll out the dough on a baking parchment covered tray; form a rectangle.

Put the stuffing on the dough and distribute it evenly.

Firmly roll up the rectangular dough from the long side until you have a roulade.

Step 3

Cut the roulade into 2 cm thick slices. Be careful: use a sharp knife and don’t press the dough too hard!

Step 4

Put the rolls onto the tray and bake for around 20 minutes. Check from time to time since each oven is different. The rolls have to be golden-brown.

Guten Appetit!