Bread Roll

  • Snacks
  • Servings
  • 1Spicy
  • 20 MinsCook Time
  • Cuisine : Italian
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A favourite tea time snack that one looks forward to, is the BREAD ROLL.


  • 3 tablespoons of Olive oil
  • 3 tablespoons of finely chopped onions
  • 7 chopped mushrooms
  • 2 teaspoons of chopped garlic
  • 2 tablespoons of finely chopped Baby corn
  • 2 teaspoons of oregano
  • salt and some black pepper for flavouring.
  • 8 tablespoons of grated cheese
  • 4 slices of bread


Prestige OTG

Step By Step Method

  • Step 1. Take  Olive oil in a Fry Pan , fry finely chopped onions,  mushrooms, garlic, Baby corn and add   oregano, salt, and some black pepper for flavoring.

    Step 2. Toss them well until tender and turn off the gas.

    Step 3. Take 4 slices of bread, stack them together and cut out the edges on its four sides.

    Step 4. Now flatten the slices by running the rolling pin over it.

    Step 5. Place the sauteed vegetables on one side of the bread slice and distribute grated cheese over the filling on all the  bread slices.

    Step 6. Now roll the bread slices with the filling.

    Step 7. Brush some Olive oil or vegetable oil over each roll on all its side. You can either shallow fry them in hot oil or bake them in the hot oven.

    Step 8. Use the Prestige OTG for baking at 140 degree celsius for 7-10 minutes and get a lovely crust when ready.

    Step 9. A nice spicy Mayonnaise is prepared to go with these delicious bread rolls.

    Step 10. Take Mayonnaise in a glass bowl, add finely cut red chilies, salt, and Black pepper and add oregano to it and mix them up.

    Step 11. Take out the bread rolls from the oven and serve them with the spicy mayonnaise sauce .

    Step 12. A delicious tea time snacks that you don’t want to miss.

About Chef


Chef Deepu is a successful restaurateur from Chile running multi award winning restaurants. He is young and passionate about both finger foods & football. He loves the environment of a kitchen and feels a kitchen is a place where ingredients come alive. Cooking for him is not chemistry but an art in itself. It requires more intuition and taste rather than exact measurements.

Chef Deepu has previously worked with Dublin Restaurant and Bar and with Soul Of India as CEO and Head Chef, Chile. He also has plans of opening up a Soul of India restaurant in Pune, India, very soon. Soul of India has been ranked the No. 1 Indian restaurant in Chile, under his leadership.

A specialist in Indian, Italian, Latin, Japanese and French cuisines, Chef Deepu has also been featured on Zee Khana Khazana.