Baked rolls with minced meat and cheese

Baked rolls with minced meat and cheese

Category: Culinary recipes

Ingredients
minced meat, onion, tomato, carrot, plum. and rast. butter, cream, cheese, spices

Cooking method

• Preparation:
• Filling:
• - minced meat (any to taste, I have pork with fat plus beef)
• - finely chopped onion
• - ground black pepper
• - salt to taste
• - carrots (rub on a coarse grater, just a little, but you can also without carrots)
• For the sauce:
• - sweet red pepper (cut into thin strips)
• - chopped onion (a lot)
• - carrots (on a coarse grater, a lot)
• - tomatoes (cut into thin slices and again in half)
• - butter (for initial frying, a little)
• Sauce thickener:
• - A mixture of flour and dried spices (ground pepper, dill, parsley, etc. - to taste)
• - optional: gravy in Maggi bags
• - Cream for the sauce
• Preparation:
• Roll out the dumplings unleavened dough into a thin circle (the thickness is like on dumplings), on the one hand it should be stewed with flour, on the other side (top), lightly grease it with rast. oil.
• On this layer, spread the minced meat filling in a thin layer, distribute it evenly, as if smearing it and lightly pressing it onto the dough. Put thin slices of cheese on the laid out minced meat - not solid, but leaving a distance between them. You can sprinkle with grated cheese if not in plates.
• Gently roll up the roll, slightly pressing it down so that it is not loose.
• Put everything for the sauce in a frying pan and lightly fry. Then pour cream, simmer for a minute, then carefully pour in the thickener, mix well and leave to simmer for another 5-10 minutes.
• Cut the finished roll with minced meat and cheese with a sharp knife into rings about 0.5 cm wide.
• We put the rings in a heated one with rast. butter in a non-stick form, leaving a little space between them, and fry on both sides until golden brown.
• Then fill the fried rings with sauce (it should be quite liquid, because then it will thicken) and bake in a preheated oven at a temp. 150 degrees for about 15-20 minutes, then another 5 minutes at temp. 180 degrees. I baked in an airfryer, so the values ​​for the oven may need to be slightly adjusted. Readiness is determined by the sauce - when it seems thick enough to you, then turn it off. It is better not to take out the dish at once, but to let it "reach" in a warm oven for another 5-10 minutes, more is possible.
• The description turned out to be long, but in reality everything takes about half an hour, plus baking.

Time for preparing:

50 minutes

Cooking program:

Roasting, stewing, roasting

Tasty dish. I do this when there is minced meat and dough when making dumplings.