Rye Bread Rolls

Ingredients

• 3 cups water
• 25 pieces of Finn Crisp, or other rye crispbread
• 1 stick ( 1/4 pound) unsalted butter, softened
• 1 tablespoon grainy mustard
• 1 tablespoon chopped fresh dill
• ½ pound grated Emmenthal cheese

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    265 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 7 grams protein; 47 milligrams cholesterol; 269 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Ten servings

Preparation

1. Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
2. In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
3. Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.

15 minutes