This appetizer is full of chicken and cheese! And is baked to a golden perfection. It’s the perfect starter!
A good chicken and cheese roll is an absolute staple in Russian cuisine. It’s an inviting starter that sets the mood for what will most likely be a great dinner.
Seriously, when I see a chicken and cheese roll being served as an app, I’m excited to see what dinner would be like. But then again, I’d probably be pretty content with a few chicken cheese rolls on my plate, if that’s the only thing I had.
These things are good.
Here’s the thing though. Outside of Russian cuisine, not many people are too familiar with this. And I want to share this recipe with you. After all, I can’t be selfish and keep this all to myself. It simply wouldn’t be fair.
What do I love about this dish?
- I can count the number of ingredients that go in this dish on one hand (minus salt and pepper). Chicken, eggs, mayo, cheese. Easy peasy.
- The cheese is double baked. Oh my gosh, yes! The shredded cheese is first baked solo on a cookie sheet. When it forms together and becomes one whole piece, it gets baked again with the chicken mixture rolled into it.
- The presentation! These rolls look so good and are perfect to make for parties!
- It’s versatile. I kept this pretty simple and seasoned my chicken with salt and pepper. The whole family can enjoy it. But if I’m feeling more adventurous, I’ll maybe add some heat. Or maybe scallions. Perhaps some chopped veggies to mix into the ground chicken.
If you’re looking for a new appetizer to serve, give this easy chicken and cheese roll a go!
What do I need to make this recipe?
- 2 lbs ground chicken
- 6 eggs
- 6 Tbsp mayonnaise
- 2 tsp black pepper
- 2 lbs cheese, shredded
- salt
Directions for this Chicken Roll:
- Preheat the oven to 360F.
- For the chicken, mix together 2 pounds of ground chicken, 3 Tablespoons mayonnaise, 2 eggs, a pinch of salt, and 1 teaspoon of black pepper. Set aside.
- In a separate bowl, mix together shredded cheese, 4 eggs, and 3 Tablespoons of mayonnaise.
- On a cookie sheet, lay out the foil. Spray well with cooking oil so the cheese doesn’t stick.
- Spread the cheese mix onto the foil.
- Bake the cheese for 15 minutes until lightly browned.
- After the cheese has baked, turn the oven sheet upside-down onto parchment paper. Peel off the foil paper.
- Spread the chicken mix on top of the baked cheese.
- Roll the layers the long way into a roll. Cover with foil. Bake 30-35 minutes.
- Remove from oven. Let cool for 10-15 minutes before slicing.
Love this appetizer? Try these other recipes:
Equipment I Used
Cheese and Chicken Roulade
Equipment
- bowl
- Baking sheet
- parchment paper
- meat grinder
Ingredients
- 2 lbs chicken ground
- 6 eggs
- 6 Tbsp mayonnaise
- 2 tsp black pepper
- 2 lbs shredded cheese
- salt to taste
Instructions
- Preheat the oven to 360F.
- For the chicken, mix together 2 pounds of ground chicken, 3 Tablespoons mayonnaise, 2 eggs, a pinch of salt, and 1 teaspoon of black pepper. Set aside.
- In a separate bowl, mix together shredded cheese, 4 eggs, and 3 Tablespoons of mayonnaise.
- On a cookie sheet, lay out foil. Spray well with cooking oil so the cheese doesn’t stick.
- Spread the cheese mix onto the foil.
- Bake the cheese for 15 minutes until lightly browned.
- After the cheese has baked, turn the oven sheet upside-down onto parchment paper. Peel off the foil paper.
- Spread the chicken mix on top of the baked cheese.
- Roll the layers the long way into a roll. Cover with foil. Bake 30-35 minutes.
- Remove from oven. Let cool for 10-15 minutes before slicing.
Nutrition
