Rye Bread Rolls
- Total Time
- 15 minutes
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Ingredients
- 3cups water
- 25pieces of Finn Crisp, or other rye crispbread
- 1stick ( ¼ pound) unsalted butter, softened
- 1tablespoon grainy mustard
- 1tablespoon chopped fresh dill
- ½pound grated Emmenthal cheese
Nutritional analysis per serving (10 servings)
227 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
- Step 2
In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
- Step 3
Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.
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