These are bloody awesome: they look and taste fantastic, contain the grains, dairy and protein your kids need and fit perfectly into school lunchboxes. I came up with a genius way of creating glue, but more on that a little later. Let’s do this.
Cook Mode
Prevent your screen
from going dark
Grissini Roll-Ups
TIPS
Let the brie sit at room temperature for at least 30 minutes before using for the perfect goopy glue consistency.
Gluten free
Gluten-free grissini are available at health food stores.
Metric
Ingredients
15 ml
brie or camem-bert, at room temperature
6
grissini sticks
6
ham
6
havarti or Swiss cheese
Ingredients
1 tablespoon
brie or camem-bert, at room temperature
6
grissini sticks
6 slices
ham
6 slices
havarti or Swiss cheese
Directions
Just a quick heads up – you will be using a pinch of the inside goopy bit of the brie as glue, so be prepared to get a little sticky.
Ideally, the grissini should be around 10 cm long, so you might have to cut them down to size.
Mark as complete
Square up the ham a little with a knife to give it more of a rectangular shape.
Cut the cheese into pieces that are roughly the same size as the ham.
Mark as complete
Roll the ham around the grissini nice and tight.
Now roll the cheese around the ham and when you get to the end put a little of the sticky brie on the edge of the cheese and push down so that it sticks. Genuis, right?
Mark as complete
I like to do three grissini like this and three where I switch the order of the ham and cheese so you get a couple of different types of Grissini Roll-Ups in the lunchbox.
Pop three roll-ups into each lunchbox.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 15g |
| Fiber | 1g |
| Protein | 5g |
| Fat | 8g |