Cold Cheese Roll
Looking for an easy and elegant appetizer? This Cold Cheese Roll (Hideg Sajttekercs) is a creamy, protein-packed Hungarian classic that’s perfect for holidays, Easter, or any special occasion. Made with layers of melted cheese, creamy egg filling, savory turkey ham, and fresh herbs, this make-ahead dish is sure to impress guests and add a festive touch to your table.
I used to make this recipe often in Hungary for special occasions, holidays, and family gatherings. But since we moved to America, I haven’t made it once. I’m not sure why, but with Easter approaching, I decided it was time to make it again. It’s an incredibly simple recipe, requiring just a few ingredients, and the result is sure to impress everyone.
Cold Cheese Roll
Equipment
- Parchment paper
- 1 Sheet pan
- 1 Mixing bowl
- Cling wrap
Ingredients
- 200 g sliced cheese Note: I use mozzarella or Havarti
- 100 g shredded cheese Note: I use mozzarella or Havarti
- 200 g sliced turkey ham Note: I always use organic turkey ham to avoid extra additives and preservatives
- 6 boiled eggs
- 60 g butter
- 1 tablespoon mustard
- Salt to taste
- Pepper to taste
- 100 g cream cheese
- Fresh herbs to taste Note: I used parsley, but green onion or garlic works perfectly too
Instructions
- Lay the cheese slices on a baking sheet lined with parchment paper, arranging them so they overlap and form a rectangle.
- Sprinkle the shredded cheese on top.
- Melt the cheeses together in a preheated oven at 180°C (356°F) for a few minutes, just until they fuse.
- Separate the boiled eggs. Mash the yolks in a bowl with the butter, season with salt and pepper, and mix in the mustard.
- Finely chop the egg whites and mix them with the cream cheese and the chopped herbs.
- Once the cheese layer has cooled, spread the egg white mixture evenly on top.
- Lay the turkey slices over the entire surface.
- Spread the egg yolk mixture over the ham layer.
- Using the parchment paper (or not), roll the cheese sheet up tightly into a log.
- Chill in the refrigerator for a few hours, then slice and serve!