cheese rolls

4 fresh eggs
6 TBS flour
200g Sourcream
1tsp baking powder
1tsp salt
500g Western pressed cottage cheese .5%
2 coup chopped green onion
1 cup sweet Green pepper
1cup sweet red pepper
1 cup chopped tomatoes
1/2 cup chopped fresh dill
10 stripes yellow sweet pepper

I should be cut just as many slices as needed and keep the rest of the roll in the fridge covered in parchment for later use . It can stay in the fridge up to 1 week.

Dough preparation:
separate egg yolks from whites.
1)Beat whites until became foam.
2)Beat together: yolk +100grams sour cream+salt+flour+baking powder
3)incorporate Egg whites foam into the second mix made from yolks.
In a 35cm x 29 cm baking pan put put in a sheet of parchment pan greased with oil. Pour the dough to cover even all the pan surface.(3/4cm thick)
and bake at 180 Celsius for 10'. After that take the parchment with dough and make a roll as thin as possible. Leave it to cool down.
The Roll filler:
Mix cottage cheese with 100 g sour cream+chopped green onion+chopped red and yellow pepper +tomatoes+dill.
When the roll is cold open the roll and spread the cheese mix on its surface and roll it back as thin as you can.
keep the roll in the fridge until will be served sliced into 28 slices (or less if you make thicker the slice)


Serving Size: makes 35 cm roll, 28 slices servings (1 slice 1.25cm)