Stuffed rolls

Ingredients for 8 servings:

• 8 large rolls
• 16 slices of processed cheese (for toast)
• 1,500 g minced meat, mixed
• 16 slice(s) pineapple, if desired
• some milk
• 16 slices of toast
• 6 cloves garlic, finely chopped
• 2 eggs
• some mineral water
• salt and pepper
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the rolls in half and scoop out the insides. Soak the insides in a little milk, then add the minced meat, finely chopped garlic (freshly chopped is better than pressed), eggs, mineral water, and spices, and knead everything together. Let it sit in the refrigerator for about 1-2 hours, seasoning if desired. Fill the removed roll halves generously and, if desired, top with pineapple slices. Cover with the slices of toast. Bake in a preheated oven at 200°C (top/bottom heat: 180°C) for about 15 to 20 minutes, depending on the thickness of the filling (high or shallow) (I test it by cutting a roll in half). I recommend red wine as a drink. 1 whole roll makes 1 serving. Depending on the size of the rolls, I calculate about 200-250g of minced meat per whole roll. This recipe was developed from leftover raw cevapcici. That’s how I started.