Mediterranean Filled Mince Roll with Potato Wedges and Oven Vegetables

Chopping roll

1. Soak the roll in cold water and then squeeze it out well. Finely dice the onion. Mix the minced meat, diced onions, egg, rolls, breadcrumbs and mustard together and season with salt and pepper. The hacking mass between transparencies to one about. Roll out a 30x40cm rectangle and remove the top film.
2. Cut paprika and mozzarella into small cubes (or use grated mozzarella) and mix.
3. Spread the cream cheese on the minced meat (leave a 2cm edge free, season with the spices. Distribute the paprika and mozzarella evenly on the cream cheese.
4. Carefully roll up the whole thing from the long side using the cling film and gradually peel off the film. Press the ends of the roll shut and place in the center of a baking sheet lined with baking paper. Now put the bacon around the roll.

potatoes and vegetables

1. Peel the potatoes (if they are clean, the peel can stay on) and cut into wedges. Season with salt, pepper, paprika and garlic powder and mix in a little oil so that they are moistened with it and do not dry out so much when baking.
2. Peel the onion and cut into wedges. Peel the carrots and cut in half or quarter lengthways and crossways, depending on the length and thickness. Mix both vegetables, season with salt and pepper and also moisten with a little oil.
3. Spread the vegetables on one side of the chopping roll and the potato wedges on the other side. The whole thing in the preheated oven at 180 ° C for about. Bake for 30-40min. Cut the finished chopping roll into slices.

tip

1. It is ideal if you have a core temperature meter. The roll is cooked through from a core temperature of 70 ° C. (In general, I find a core temperature meter very helpful.)