This roll is a lifesaver. A series of holidays is coming, cooking is often not very desirable, and it would be good to serve hot every day. I make this roll (or two) a week or more before the New year and freeze it. When guests are on the doorstep-I send them directly in foil in the oven and serve them on the table in 40 minutes. Thanks to peppers and cucumbers, the roll looks elegant in the cut. Cucumbers are better to take pickled, they are sweet and sour and are especially good in this dish.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 800 gram Minced meat I have homemade
- 2 pieces Bulgarian pepper
- 3 cloves garlic
- 2 tablespoons Breadcrumbs
- 1 tablespoon Mustard Bavarian is not sharp
- 1 piece Onion
- 3 tablespoons Vegetable oil
- 1 piece Chicken egg
- 5 pieces Marinade cucumber
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the ingredients.
- Cut the bell peppers and onions into cubes and fry in oil until half cooked. Allow to cool a little, add a spoonful of breadcrumbs.
- Add the egg, mustard, crushed garlic, a spoonful of breadcrumbs, salt (1 tsp. without the top) and black pepper to the minced meat. Mix well, beat off a couple of times (lift and throw with force into the Cup) so that the minced meat becomes homogeneous. Distribute it over a double layer of foil. The thickness of a finger.
- Put the onion and pepper filling on the minced meat. Distribute the cucumbers, they can be cut lengthwise.
- Carefully roll the minced meat into a roll using foil. Wrap in two layers of foil, and send either in the freezer or in a preheated oven.
- Bake at 180-190 degrees for about 40 minutes. Then, after 10 minutes, remove the foil.
- The roll can be served hot with a potato side dish or rice. And you can cool and cut thinly, also good.
- Bon appetit.
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