Rollo de Jamon y Queso “Bea”

Finally! This recipe has been on my ‘to-do’ list for years. But I was honestly a bit scared to try it out. Why? Because this is probably one of the most famous recipes in my family. This ham & cheese roll is called after my dear aunt Beatriz. My aunt Bea does these delicious rolls almost every time we have a family gathering. And it never disappoints.

For being the first time it turned out quite ok. It didn’t look half as good as the rolls from my aunt, but it almost tasted like hers ;). Enjoy!


For the dough:

  • 2 cups all-purpose flour
  • 1/2 cup oil
  • 2 eggs + 1 egg yolk
  • 1 tbsp. salt
  • 2 tbsp. dry yeast
  • 1/2 cup warm milk
  • 1 tsp. sugar

For the filling:

  • 250 gr. cooked ham, sliced and then chopped
  • 150 gr. mozzarella, grated
  • 150 gr. yellow cheese, grated
  • 1 big onion
  • 2 big tomatoes, chopped
  • 2 tbsp oregano
  • Salt
  • pepper and chili powder*, to taste

*The recipes calls for a traditional chili powder called ‘Aji amarillo’, but I couldn’t find it anywhere in Warsaw. I used red chili powder instead.


First, preheat your oven to 180℃. In a medium bowl, add the warm milk, sugar, yeast and a handful of flour. Mix well, until the yeast dilutes completely. Let it rest until the yeast forms little bubbles on the surface. Set aside until needed.


Cut the onion in small cubes and saute them in a pan with 2 tablespoons of oil. Once they turned transparent, add all spices (salt, pepper, chili powder, oregano) and the chopped tomatoes. Let it cook for a few minutes, stirring occasionally, until the tomatoes are soft.

This is the dry chili powder I used:

Chop the ham slices, add them to the pan and lower the heat. Continue to cook until all the water evaporates and the filling is dry. Set aside.


In a bowl, sift the flour and add 1 teaspoon of salt and 1/2 teaspoon of sugar, mix well. Make a hole in the middle of the flour and add the yeast.


Then add 1 egg and 1 egg yolk to the bowl. Mix everything together and knead the dough until its texture is smooth. Divide it into 2 parts.

Place a  big piece of plastic foil on your countertop (mine was around of 60 x 40 cm.) and put one part of the dough right in the middle. Cover the dough with another piece of plastic foil and roll the dough with a rolling pin, until it has a thickness of half a cm. Ideally, you should form a rectangle. As you can see below, my rectangle was far from perfect.

Leaving 2-3 cm of space on all the edges, spread half of the tomato & ham filling, half of the cheese and the oregano.

Now the tricky part: Fold 1/3 of the roll, using the plastic foil to help you fold the whole roll smoothly.  Fold it 2 more times and seal the dough with a bit of lukewarm water.

Now go ahead and repeat the whole thing with the other part of your dough and the rest of your ham & cheese filling.

Once you have both rolls, put a sheet of baking paper on your oven tray and place the rolls with the final part of the rolls folded down. Brush the rolls with a beaten egg.

This is how my rolls looked after they were folded:

Place in the oven for about 45-50 min. Let it cool for at least 15-20 minutes before cutting the roll in slices.


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