The Baked Stuffed Carrot Roll is a great cold appetizer but also a delicious and simple second course to enjoy at room temperature.
You can stuff the Carrot Roll with other seasonal vegetables and skip the cooked ham if you want it vegetarian or replace the cooked ham with raw ham for a stronger flavor.
At our house, vegetable rolls are always a hit, not just in summer. We prepare them every time we have a family lunch, and they are very popular even with the kids.
Among my favorite rolls is the zucchini one and the one stuffed with cheese and sun-dried tomatoes
You can also prepare the roll the day before and store it in the fridge well wrapped in plastic wrap to keep it from losing moisture, then decide how to stuff it shortly before serving, and it will be perfect.
Want to make it even more delicious? Cover it on the surface with some homemade mayonnaise!!
Below I leave you other tasty appetizers to prepare in advance, and then let’s immediately find out how to make this Baked Stuffed Carrot Roll!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Stuffed Carrot Roll
- Half kg carrots
- 1 potato (small)
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 2 pinches salt
- to taste black pepper
- 5 oz cream cheese (like Philadelphia or Robiola)
- 3.5 oz cooked ham
- 1 oz curly lettuce
- to taste sun-dried tomatoes in oil
- to taste black olives
- to taste breadcrumbs
Tools
- 1 Blender
- 1 Baking Sheet oven
- 1 Grater
- Parchment paper
Preparation of Baked Stuffed Carrot Roll
To prepare the Baked Stuffed Carrot Roll, peel and trim the carrots and potato, grate half of the carrots and the potato, and set aside.
Cut the remaining carrots into pieces and place them in a blender along with the eggs, flour, and milk.
Blend well.
In a bowl, mix the blended mixture with the grated carrots and potato, combining the ingredients well.
Salt and pepper to taste.
Meanwhile, preheat the oven to 400°F and line a rectangular baking sheet with parchment paper.
Sprinkle breadcrumbs over the entire surface of the parchment paper.
Pour the mixture for the Baked Stuffed Carrot Roll into the baking sheet, leveling well, and place it in the middle rack of the oven.
Bake for at least 20 minutes.
Once the Carrot Roll is cooked, remove it from the oven, take it out of the baking sheet, and roll it up using the underlying parchment paper.
Cover it with a towel and let it cool. If you’re in a hurry, you can place it in the fridge well-covered to prevent drying.
Once cold, unroll it gently, removing the parchment paper, then spread the entire surface with cream cheese.
Spread the lettuce leaves over the entire surface, then add the cooked ham, drained and chopped sun-dried tomatoes, and halved olives.
Roll it tightly, cover with cling film, and place it in the refrigerator for at least 1 hour before removing the film and slicing.
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How to Store the Carrot Roll
You can store it in the refrigerator for 2 days wrapped well in plastic wrap or in an airtight container.
Other Recipes
If you want to see other types of recipes you can return to HOME.
FAQ
Can I skip the cooked ham?
Sure, you can omit the cooked ham and replace it with your choice of grilled vegetables.
What can I use instead of cream cheese?
You can safely use well-drained ricotta, even sheep’s ricotta.
