Flotte Schlemmerschnitte

Name: Flotte Schlemmerschnitte
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 collar spring onions (approx. 180 g); 350 g Mushrooms; 1 TABLESPOON Olive oil; 1/2 bunch Oregano; 125 g Crème fraîche with herbs; 1 package (100 g) Diced ham (2% fat); 7-10 Tbsp Pepper; 1 tin(s) (400 g, 8 pieces) Sunday bread rolls; 50 g Gouda cheese; 7-10 Tbsp Oregano; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 collar spring onions (approx. 180 g)
350 g Mushrooms
1 TABLESPOON Olive oil
1/2 bunch Oregano
125 g Crème fraîche with herbs
1 package (100 g) Diced ham (2% fat)
7-10 Tbsp Pepper
1 tin(s) (400 g, 8 pieces) Sunday bread rolls
50 g Gouda cheese
7-10 Tbsp Oregano
baking paper

Directions

1
Clean, wash and cut the spring onions into rings. Clean, clean and halve the mushrooms. Heat oil in a pan, fry onion rings and mushrooms for about 5 minutes. Take them out and let them drip off on kitchen paper. Wash oregano, dab dry and chop finely. Mix spring onions, mushrooms, crème fraîche and diced ham. Season with pepper, stir in oregano.
2
Open can of Sunday rolls according to package instructions. Take the dough pieces apart and roll out (approx. 12 cm length). Line baking tray with baking paper and spread dough on top. Add the mushroom mixture. Grate cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Take out and serve garnished with oregano