Recipie #1 from Chef Mike’s Field Expedient Kitchen

by Kelly from the Path on April 16, 2011

From ingredients pilfered from the DFAC- When Chef Mike first started to put this together; I wrinkled my nose at it…. I soon changed my tune. These were such a hit, he’s had to hold several encore performances:

French toasted cheese rolls

3 sheets of fresh lavash or large pita bread Approx 1 cup of soft cream cheese (about 8 single-serve squeeze packages) 12 slices provolone cheese 4 tblsp honey 2 eggs 1/4 cup milk 1 tsp cinnamon mixed with 1/3 cup granulated sugar

Directions: mix softened cream cheese with honey until blended. Beat eggs and milk together with a fork in a shallow bowl. Set both aside. Lavash bread should be fresh (thin and doughy) so that it rolls easily. Cut lavash into approximately 9″x6″ squares. If using a large round lavash or pita, cut in half and roll rounded edge in. Spread a very thin layer of cream cheese/honey mix onto the lavash edge-to-edge. Place two slices of provolone in center across wide portion of the bread. Roll tightly to create a 9″ “log”. Cut into approx 3″ long pieces. Lightly oil a 10-12″ skillet or frying pan and place on medium heat. Thoroughly coat log pieces with egg/milk batter and fry until crispy and golden brown on all sides. Cheese should be completed melted inside. Remove from heat and immediately roll in cinnamon/sugar mix. If serving with syrup or fruit compote topping, cinnamon/sugar is optional.

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