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🍳 Spicy Chili Cheddar Rolls

176 kcal · 30 min · 4 servings

Ingredients

• 130 g wheat wholemeal flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 75 g cheddar
• 1 red chili pepper
• 40 g yogurt butter
• 1 egg
• 4 tbsp whipping cream
• 75 ml milk (1.5% fat)
• 80 g arugula (1 bunch)
• 4 tbsp cream cheese (13% fat)
• 100 g sliced chicken breast (thinly sliced)

Instructions

1. 1. Sift flour, baking powder, baking soda, and salt into a bowl until fine.
2. 2. Grate the cheddar coarsely. Wash the chili pepper, cut it in half lengthwise, remove the seeds, and finely chop the flesh. Add the chili and cheese to the flour.
3. 3. Add the butter in small pieces and mix everything together thoroughly.
4. 4. Whisk the egg and cream together. Remove one tablespoon of this mixture and set it aside.
5. 5. Add the remaining cream-egg mixture along with the milk to the flour. Quickly knead the ingredients into a smooth, somewhat wet dough.
6. 6. Place the dough on a lightly floured work surface and roll it out with a rolling pin to a thickness of about 1 centimeter.
7. 7. Line a baking sheet with baking paper. Use a round cutter (4 cm diameter) to cut circles from the dough and place them on the sheet. Quickly knead the leftover dough pieces together and process them until all the dough is used.
8. 8. Brush the dough circles with the reserved egg-cream mixture. Bake them in the preheated oven at 200 degrees conventional heat (convection: 180 degrees, gas: level 3) on the second rack from the bottom for 15 to 20 minutes.
9. 9. Let the finished rolls cool on a wire rack. Meanwhile, wash the arugula, spin it dry, and remove any coarse stems.
10. 10. Slice the cooled rolls horizontally in the middle.
11. 11. Spread a little cream cheese on the bottom halves of the rolls.
12. 12. Top with a few leaves of arugula and some sliced meat. Place the top halves on as lids and serve the rolls.

Nutrition per serving

• kcal: 176
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 12 g