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Involtini di Pancarré Recipe: Crispy Italian Stuffed Bread Rolls
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GIOVANNI'S KITCHEN

Involtini di Pancarré Recipe: Crispy Italian Stuffed Bread Rolls

Crispy on the outside, warm at the center. Simply delicious!

By Giovanni Siracusa

 |  

@unpezzoditalia

June 05, 2025

By Giovanni Siracusa

Ingredients

  • 1

    loaf sliced white bread

  • 1/2

    pound prosciutto cotto

  • 1/2

    pound Swiss cheese, sliced

  • 6

    eggs

  • Flour, as needed

  • Breadcrumbs, as needed

  • Salt & black pepper, to taste 

  • Frying oil (vegetable or sunflower)

Instructions

SHOP GRATSI white

TOTAL TIME

30 minutes

15 servings

SHOP GRATSI white

Crispy on the outside, warm at the center, with just the right pull from the cheese and a salty bite. Each one is rich, balanced, and satisfying. The perfect snack for any occasion. Nothing fancy here. Just roll them up, dip them in egg and breadcrumbs, and fry until golden. Crispy, golden, and impossibly moreish — if you love a satisfying bite, find out what What Is Green Manure? can do for your garden table, discover the city of food itself with Where to Eat and Drink in Bologna, or finish on a sweet note with White Wine & Olive Oil Icing.

Slices of white bread, ham, and cheese are arranged on a round wooden board. A rolling pin sits behind them, all placed on a wooden surface with potted plants nearby and sunlight streaming in.

STEP 1: Flatten the Bread

Trim the crusts off each slice of bread. Use a rolling pin to flatten them completely.

Two groups of sliced white bread: on the left, a bowl filled with slices; on the right, slices arranged on a wooden board. Both are set on a wooden table with potted green plants in the background.

STEP 2: Fill and Roll

Lay a slice of prosciutto cotto and Swiss cheese on each piece. Roll up tightly like a cigar.

A cutting board with slices of bread topped with ham and cheese and a rolling pin; next to it, rolled-up bread with ham and cheese filling, stacked on the same board.

STEP 3: Coat the Rolls

Dip each roll in flour, then in beaten egg seasoned with salt and pepper, then breadcrumbs. 

STEP 4: Double Coat the Edges

Repeat the egg and breadcrumb step a second time to seal the edges (sides) and add crunch.

Two images side by side: on the left, rolled ham and cheese sandwiches with bowls of breadcrumbs, flour, and beaten eggs; on the right, the sandwiches coated in breadcrumbs, ready to be cooked.

STEP 5: Fry Until Golden

Heat oil in a pan over medium heat. Fry the involtini until golden and crispy on all sides. Work in batches and don’t overcrowd the pan.

A person in a striped apron lifts a golden-brown breaded item from a pot of bubbling oil on a stovetop, with several more breaded items frying in the pot.

STEP 6: Drain and Serve

Drain on paper towels and serve hot while the cheese is melty.

Pair them with a chilled glass of Gratsi White and you’ve got the perfect snack on the table in minutes. Buon appetito!

A man in a striped apron and blue shirt holds a plate of breaded croquettes. The left side of the image shows a close-up of the croquettes and a glass of clear drink on a white plate.

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