Pancarré Polpettone (Meatless Bread Loaf Roll) by @maritoemoglie_incucina

52 min

4 servings

🍞

230 g

Sandwich bread slices

🥓

100 g

Cooked ham

🧀

150 g

Galbanone cheese

🍅

37 ml

Tomato passata

🥚

100 g

Eggs

🥖

75 g

Breadcrumbs

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 180°C (356°F). Line a baking sheet with baking paper.

  2. Arrange
    • crustless white sandwich bread

    Arrange the 9 slices of crustless white sandwich bread on baking paper, slightly overlapping. Flatten them into one rectangle with a rolling pin.

  3. Spread
    • tomato passata
    • crustless white sandwich bread

    Spread 2.5 tbsp tomato passata in a thin layer over the bread. Leave a 2 cm border along one long edge.

  4. Arrange
    • cooked ham
    • melting cheese

    Arrange 100 g cooked ham over the tomato layer. Cover the ham with 150 g melting cheese.

  5. Roll
    • crustless white sandwich bread

    Roll the bread rectangle tightly from the filled long side. Use the baking paper to keep the roll compact.

  6. Beat
    • egg
    • salt
    • Breadcrumbs

    Beat 2 eggs with salt and black pepper in a mixing bowl. Put the breadcrumbs in the second mixing bowl.

  7. Roll
    • egg
    • breadcrumbs
    • Sandwich bread slices

    Coat the bread roll in the beaten egg. Roll it in breadcrumbs until fully covered.

  8. Wrap

    Wrap the coated roll tightly in plastic wrap. Chill it in the refrigerator for at least 30 min.

  9. Place
    • extra virgin olive oil

    Place the chilled roll on the lined baking sheet. Brush it with 1 tbsp extra virgin olive oil.

  10. Bake

    Bake the roll at 180°C (356°F) for 30 to 35 min. Bake until the coating is golden and the cheese is melted.

  11. Slice

    Rest the baked roll for 5 min. Slice it with a knife and serve warm.

Pancarré Polpettone (Meatless Bread Loaf Roll) by @maritoemoglie_incucina

52 min

4 servings

🍞

230 g

Sandwich bread slices

🥓

100 g

Cooked ham

🧀

150 g

Galbanone cheese

🍅

37 ml

Tomato passata

🥚

100 g

Eggs

🥖

75 g

Breadcrumbs

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (356°F). Line a baking sheet with baking paper.

    🍳baking sheet
    📜baking paper

  2. Step 2/11

    Arrange the 9 slices of crustless white sandwich bread on baking paper, slightly overlapping. Flatten them into one rectangle with a rolling pin.

    🍞crustless white sandwich bread
    📜baking paper
    🥖rolling pin

  3. Step 3/11

    Spread 2.5 tbsp tomato passata in a thin layer over the bread. Leave a 2 cm border along one long edge.

    🍅tomato passata
    🍞crustless white sandwich bread
    📜baking paper

  4. Step 4/11

    Arrange 100 g cooked ham over the tomato layer. Cover the ham with 150 g melting cheese.

    🥓cooked ham
    🧀melting cheese
    📜baking paper

  5. Step 5/11

    Roll the bread rectangle tightly from the filled long side. Use the baking paper to keep the roll compact.

    🍞crustless white sandwich bread
    📜baking paper

  6. Step 6/11

    Beat 2 eggs with salt and black pepper in a mixing bowl. Put the breadcrumbs in the second mixing bowl.

    🥚egg
    🧂salt
    ⚫black pepper
    🥖breadcrumbs
    🥣mixing bowl
    🥄whisk

  7. Step 7/11

    Coat the bread roll in the beaten egg. Roll it in breadcrumbs until fully covered.

    🥚egg
    🥖breadcrumbs
    🥣mixing bowl

  8. Step 8/11

    Wrap the coated roll tightly in plastic wrap. Chill it in the refrigerator for at least 30 min.

    🧻plastic wrap

  9. Step 9/11

    Place the chilled roll on the lined baking sheet. Brush it with 1 tbsp extra virgin olive oil.

    🫒extra virgin olive oil
    🍳baking sheet
    🖌️pastry brush

  10. Step 10/11

    Bake the roll at 180°C (356°F) for 30 to 35 min. Bake until the coating is golden and the cheese is melted.

    🍳baking sheet

  11. Step 11/11

    Rest the baked roll for 5 min. Slice it with a knife and serve warm.

    🔪knife

Composition

Ingredients

Types

Meat, Vegetables, Sauces, Eggs, Bakery, Seasonings, Oils

Ingredients

Sandwich bread slices, Cooked ham, Galbanone cheese, Tomato passata, Eggs, Breadcrumbs, Salt, Pepper, Extra virgin olive oil

Notes

Sandwich bread slices (crusts removed, 8-10 slices), Galbanone cheese (or other melting cheese), Tomato passata (2-3 tablespoons), Eggs (beaten), Breadcrumbs (to taste), Salt (to taste), Pepper (to taste), Extra virgin olive oil (for brushing before baking, no amount given)

Allergens

Egg, Gluten, Wheat

Dietetics

Dietary regimen

to inform

Calories

430 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 38g, Fat: 21g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2mg, Sodium: 980mg

Vitamins

Vitamin A: 180µg, Vitamin B12: 0.8µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

32 minutes

Overall

52 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

baking paper, rolling pin, baking sheet, mixing bowl, whisk, pastry brush, plastic wrap, knife

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crispy, Melty, Soft

Flavors

Savory, Cheesy, Tomato, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains ham, cheese, and egg), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until hot throughout), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the refrigerator before reheating)