Preparation: 25 min.
Brick dough rolls with tapenade of olives and sun-dried tomatoes
From Puur Eten 2
Ingredients for
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30 g tapenade of olives and sun-dried tomatoes
60 g tapenade of olives and sun-dried tomatoes
90 g tapenade of olives and sun-dried tomatoes
120 g tapenade of olives and sun-dried tomatoes
150 g tapenade of olives and sun-dried tomatoes
180 g tapenade of olives and sun-dried tomatoes
210 g tapenade of olives and sun-dried tomatoes
240 g tapenade of olives and sun-dried tomatoes
270 g tapenade of olives and sun-dried tomatoes
300 g tapenade of olives and sun-dried tomatoes
30 g tapenade of black olives
60 g tapenade of black olives
90 g tapenade of black olives
120 g tapenade of black olives
150 g tapenade of black olives
180 g tapenade of black olives
210 g tapenade of black olives
240 g tapenade of black olives
270 g tapenade of black olives
300 g tapenade of black olives
0.2 handful of sesame seeds, toasted
0.4 handful of sesame seeds, toasted
0.6 handful of sesame seeds, toasted
0.8 handful of sesame seeds, toasted
1 handful of sesame seeds, toasted
1.2 handfuls of sesame seeds, toasted
1.4 handfuls of sesame seeds, toasted
1.6 handfuls of sesame seeds, toasted
1.8 handfuls of sesame seeds, toasted
2 handfuls of sesame seeds, toasted
2 brick sheets
4 brick sheets
6 brick sheets
8 brick sheets
10 brick sheets
12 brick sheets
14 brick sheets
16 brick sheets
18 brick sheets
20 brick sheets
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About this recipe
Ideal for appetizers. (For 20 rolls)
You can read the full recipe on page 152 from Puur Eten 2
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