Imported from Instagram
Crispy Rolls with Béchamel, Ham and Provola
Sandwich bread rolls filled with béchamel, cooked ham and gooey provola, then coated in a crispy double breading. They can be prepared quickly in an air fryer, in the oven or in a skillet.
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Ingredients
- 2 fette Long sandwich bread (Thin and large enough to be rolled)
- 100 ml Béchamel sauce
- 2 fette Cooked ham
- 130 g Provola (Sliced or cut into strips)
- 2 Eggs (Beaten for the breading)
- 60 g Flour (For the first stage of the breading; estimated amount because it was not specified in the source)
- 80 g Breadcrumbs (For the double breading; estimated amount because it was not specified in the source)
- Extra-virgin olive oil (As needed, to spray over the rolls before cooking and again after turning them; for skillet cooking, use a drizzle of oil)
- Salt (As needed)
Steps
- 1
Place each slice of sandwich bread on a work surface and flatten it with a rolling pin, pressing until it is thin and flexible enough to roll.
- 2
Spread the béchamel over the bread, leaving a small border around the edges to prevent the filling from escaping when rolled.
- 3
Add one slice of cooked ham and the provola, distributing it evenly over the bread.
- 4
Roll each filled slice tightly to form a compact roll, with the seam facing down.
- 5
Prepare three containers: one with the flour, one with the beaten eggs and one with the breadcrumbs.
- 6
Dredge each roll in the flour, coating it completely, then shake off the excess.
- 7
Dip the roll into the beaten egg, making sure the entire surface is coated.
- 8
Coat the roll in the breadcrumbs and press gently so the breading adheres.
- 9
Repeat the egg-and-breadcrumb sequence a second time to obtain a crispy, well-sealed double breading.
- 10
Arrange the rolls in the air fryer basket without overlapping them and spray them with a light coating of extra-virgin olive oil.
- 11
Cook in an air fryer preheated to 200°C for about 10 minutes, until the breading is golden and crispy.
- 12
Halfway through cooking, turn the rolls, spray the surface with more oil and finish cooking.
- 13
Alternatively, bake the rolls at 200°C for about 20 minutes, turning them if necessary to brown them evenly.
- 14
To cook them in a skillet, heat a drizzle of oil and cook the rolls, turning them gently until they are golden and crispy on all sides.
Notes
As an alternative to eggs, the source suggests a batter made with water, flour and a pinch of salt. Serve the rolls hot, while the provola is still gooey. The amounts of flour, breadcrumbs and oil were not specified in the source and were estimated for the breading of two rolls.
Nutrition per serving
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