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Jillkellogg
Bread rolls with egg and basil
A tasty recipe. The vegetarian appetizer contains the following ingredients:.
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Ingredients
Directions
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Cut the crusts from the bread. Place 2 slices each with 1 cm of overlap next to each other and roll out with the rolling pin to 5 elongated bread rolls.
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Brush the bread with the tomato tapenade. Place the leaves of basil on the tapenade and spread the egg salad over it.
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Roll up the sandwich bars firmly and wrap them in plastic wrap. Put them in the fridge for 1 hour.
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Cut each roll into 6 slices and insert a cocktail stick.
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Nutrition
630Calories
Sodium40% DV960mg
Fat45% DV29g
Protein56% DV28g
Carbs20% DV61g
Fiber28% DV7g
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