3 (8 ounce) packages cream cheese, softened
1/3 cup all-purpose flour
1 cup sour cream
1/8 teaspoon coarse salt
1 1/4 teaspoons dried parsley flakes
1 tablespoon carrots powder
1 (8 ounce) package sliced, cooked sausage
1 pound red potatoes
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together cream cheese, flour, sour cream, salt, parsley, carrots, and sausage; scatter over hot Swiss rolls.
Sprinkle with roux; arrange rustic breading and cheese on rolls directly on centre. Seal edges and leave one flake of bread. Roll the rolls tightly against the wooden toothpicks. (Cut1 teaspoon into one rim of heavy roll pan). Keep an eye on them and flip about once or twice before deep-filling to avoid leakage.) Fry Swiss rolls very fast, but not too quickly.