Cream Cheese Pepper Roll

Ingredients

• 300 g Edam (in about 1 mm thin slices)
• 300 g cream cheese
• 2 tbsp yogurt
• 1 red bell pepper
• Salt
• Pepper (freshly ground)
• 80 g grated Edam
• paprika powder

Instructions

1. 1.

   Lay the cheese in two slightly overlapping rows side by side to form rectangles.

2. 2.

   Whisk the cream cheese with yogurt until smooth and season with salt and pepper. Take 4 tbsp of this mixture aside.

3. 3.

   Wash, clean, halve, core, remove all white membranes from the bell pepper and dice into small cubes. Stir the pepper cubes into the cream cheese mixture. Then spread half of it onto the Edam slices, spread evenly, and roll everything into roulades. Spread a little of the reserved cream cheese on top, roll in grated Edam, and dust with paprika powder.

4. 4.

   Serve chilled.