The Mexican-style rolls are truly amazing spicy meat skewers. I called them that because, in addition to the classic veal slice, I used seasoned sausage, spicy salami, and coated them in cornmeal. Needless to say, they are spectacular, the Mexican-style rolls are tender and delicious, with a gooey filling and crispy coating, perfect with a simple salad, baked potatoes, or other vegetables. You can also prepare them in advance and freeze them. Try them once and you’ll make them a thousand times more!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs pizza-style sausage (or plain)
- 5.3 oz scamorza cheese
- 12 veal slices
- 12 slices spicy salami
- to taste salt
- to taste cornmeal
- to taste spices
- to taste extra virgin olive oil
Steps
The Mexican-style rolls are very simple and quick to prepare. First, salt the veal slices. Take some sausage, remove the casing, flatten it on the palm of your hand, stuff it with a piece of cheese, and close it, forming a small bundle.
Place the bundle on top of the meat slice and form a roll. Wrap each roll in a slice of spicy salami. Proceed in this way to form all the rolls.
Pass the Mexican-style rolls in the cornmeal and skewer them with wooden skewers. I put 4 rolls on each skewer, using two skewers.
Arrange the Mexican-style rolls on a baking sheet, drizzle with extra virgin olive oil, and bake them in a preheated oven at 392°F for 20-25 minutes until nicely golden.
Notes:
The Mexican-style rolls can be stored in the fridge for a couple of days. You can also make and freeze them. Instead of cornmeal, you can use breadcrumbs. Instead of spicy salami, bacon or coppata works well.
Other meat roll recipes HERE
