The Rotolo Cheese Rolls

The Rotolo Cheese Rolls

The Rotolo Cheese Rolls

Cheese rolls recipe: a healthy appetizer with beets, cheese and dough, by Julia Ziegler Haynes from The Dinner Bell supper club in New York

30 March, 2012
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Dietary Consideration

serves for


total time

2 HR 0 MIN


4, medium sized
500 ml
goat cheese
125 ml, soft
To taste
To taste
Bread crumbs
110 g
240 g, all purpose, unbleached
15 ml
1 stick
Poppy seeds
15 ml
1 large bunch



    Step 01

    For Filling

    • Roast the beets in a baking dish filled with 1,5 cm of water and covered with tin foil for 1 hour (or til tender) at 200°C.
    • Process the beets in a food processor until nearly pureed.
    • Combine all ingredients and mix well.
    • Place mixture in the refrigerator and meanwhile make the pasta dough.
    Step 02

    For Pasta dough

    • In the food processor, combine flour and eggs and combine until they look like fine grains, slowly add water while. machine is running, keep processing until a ball is formed.
    • Take dough ball out and lay on a clean counter lightly dusted with flour.
    • Section the dough into 3 pieces and roll them out to level 4 on a pasta machine or leave whole and roll out by hand until thin enough to see the shadow of your hand through it.
    • Cut dough into long rectangles and piece together to make a square by wetting the attaching edges with water and pressing to attach OR if rolling by hand, roll out a 35 cm x 35 cm square, or until the aforementioned thinness is acquired.
    Step 03

    For Rotolo

    • Spread the filling out at about a 1/4 thickness on your pasta square, leaving the top and side edges free of filling.
    • Roll away from you until you get to the end, ensuring that filling isn't squeezing out the sides.
    • Pinch long ends to close.
    • Wrap roll in clean kitchen towel and fold ends in.
    • Wrap in butcher string or kitchen twine, not very tightly, just to secure it from floating open.
    • Using a pot deep and wide enough to enclose your roll in, bring salted water to a boil and submerge the roll and cook at a simmer for 20 minutes.
    Step 04

      For Sage Brown butter and poppy seeds

      • Carefully pull the roll from the pot, cut the strings and unwrap roll.
      • Cut pasta into 1,5 cm disks, top with brown butter and sage leaves.
      • Melt butter until it starts to foam, add sage and remove to a paper towel when starting to become stiff and crispy.
      • Add poppy seeds and stir, slightly toasting them and remove from heat.

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