Tomato Parmesan Rolls

For the Tomato Parmesan Rolls, in a food processor, puree the drained tomatoes and the Parmesan. Mix in the egg and parsley and season with salt and pepper. Blend everything well.

Butter 2 sheets of strudel dough and place on top of each other. Cut into pieces about 10-15 cm long and spread a tablespoon of tomato mixture on the bottom long edge. Roll up and place on a baking tray.

Repeat until all ingredients are used up. Brush the sticks with a little butter and sprinkle with sesame seeds. Bake the tomato parmesan rolls in a preheated oven at 160 °C for about 15 minutes.

To the step-by-step video.

Preparation Tip:

The tomato parmesan rolls are a great finger food, but can also be placed very well over a plate with creamy soup. So your soup gets just the right pep.

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