Parmesan Pesto Roulade Recipe

Name: Parmesan Pesto Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60g butter; 1/2 cup (60g) plain flour; 2 cups (500ml) milk; 4 eggs, separated; 2 tablespoons KRAFT* Grated Parmesan Cheese; salt and pepper, to taste; 2 tablespoons KRAFT* Grated Parmesan Cheese, extra, for sprinkling; 250g tub PHILADELPHIA Spreadable Cream Cheese, softened; 1/2 cup chopped chives; 2 tablespoons chopped basil; 1/3 cup (50g) pine nuts, toasted; 1/4 cup (40g) semi sun-dried tomatoes, roughly chopped; 100g baby spinach leaves, wilted; 1 red capsicum, roasted, thinly sliced

Servings: persons

60g butter
1/2 cup (60g) plain flour
2 cups (500ml) milk
4 eggs, separated
2 tablespoons KRAFT* Grated Parmesan Cheese
salt and pepper, to taste
2 tablespoons KRAFT* Grated Parmesan Cheese, extra, for sprinkling
250g tub PHILADELPHIA Spreadable Cream Cheese, softened
1/2 cup chopped chives
2 tablespoons chopped basil
1/3 cup (50g) pine nuts, toasted
1/4 cup (40g) semi sun-dried tomatoes, roughly chopped
100g baby spinach leaves, wilted
1 red capsicum, roasted, thinly sliced

1
Grease a 36cm x 25cm Swiss roll pan, and line with baking paper.
2
Melt the butter in medium saucepan, add the flour and cook stirring, for 1 minute.
3
Gradually stir in milk and stir continuously until sauce boils and thickens.
4
Remove from the heat, and stir in the egg yolks, Parmesan cheese, salt, and pepper.
5
Beat the egg whites in a medium bowl until stiff and gently fold into the cheese mixture.
6
Pour the mixture into the prepared pan, then sprinkle with extra Parmesan.
7
Bake at 190 degrees C for 12-15 minutes or until set and golden.
8
Turn out onto a clean tea towel.
9
Carefully remove paper and allow to cool completely.
10
Combine the Philly*, herbs, pinenuts, tomatoes, salt, and pepper in a bowl and mix well.
11
Spread the Parmesan sponge with the Philly* mixture.
12
Top with a single layer of spinach then red capsicum.
13
Using the tea towel to assist, roll up from the short end as for a Swiss roll to enclose filling.
14
Refrigerate at least 2 hours to firm.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60g butter, 1/2 cup (60g) plain flour, 2 cups (500ml) milk, 4 eggs, separated, and more.

Yes, Parmesan Pesto Roulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Pesto Roulade

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