Spread each slice of ham with “Champignon” cheese, then pepper and fold.  Place each roll into flour and beaten egg. Repeat this once again and place it in the hot oil; fry briefly. Serve the fried rolls with a fresh salad or tartar sauce.

Prepare light roux of margarine and flour, pour in the milk and cook for about 10 minutes. Season with pepper and nutmeg, and then add the parsley and salt according to your taste. Cool down the mixture and mix with the diced processed cheese. Place the filling at the very beginning of the thin dough; then fold in the form of thin rolls. After that, cut with a sharp knife and briefly fry in hot oil. Serve warm as savory snacks with a drink of your choice.

Melt the margarine in 2 dl of salted boiling water and thicken down the flour slowly while constantly stirring. When the dough starts to separate from the bottom, remove it from the heat and let it cool down. Then mix in the eggs (one at a time) and the cut soft cheese with ham. Form with moistened palms the walnut-sized balls and fry them in hot oil. Serve warm with a cold sauce (tartar, cream, etc.) or with salad. In order to easily cut the processed cheese into cubes, you need to keep it for some time in the fridge.