New year's eateries cheese and salami rolls

6 servings
4 hours 30 min

Prepare the ingredients - cut the peeled half of the bell pepper into thin strips or small cubes, cut the cheese into cubes and let lie at room temperature for ten minutes, or better get it out of the refrigerator in advance, so it will roll out better. Cut the salami into very thin slices or it is better to take the already finished one in the cut.

Cover the cutting board with cling film, evenly spread the cheese cubes and cover with another layer of cling film on top. Gently roll the cheese into a thin oval layer with a rolling pin.

Remove the top layer of the film and spread the slices with salami over the surface of the cheese oval slightly overlapping to make a sausage layer without gaps. Cover on top with cling film and roll slightly with a rolling pin so that the sausage joins with the cheese layer. Then turn the layers gently so that the cheese is on top. Remove the film from the cheese and sprinkle with cubes of sweet pepper. Roll again with a rolling pin through the film to combine the pepper with the cheese. Remove the film.

Using the lower layer of film, roll the layers into a dense roll with salami upwards. Put in the refrigerator for 4-6 hours, you can at night. Remove the film and cut the roll into small 12-serving pieces before serving. Put each piece on a cracker and serve.