Cheese fondue with Hawaiian rolls, pizza sticks and meatballs \"Köttbullar\"

Name: Cheese fondue with Hawaiian rolls, pizza sticks and meatballs \"Köttbullar\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 pack of (400 g) Sheet pizza dough, ready to bake, rolled out rectangularly on baking paper; approx. 37 x 25 cm (refrigerated shelf); 3-4 Tbsp Tomato paste; 2-3 TEASPOONS dried oregano; 75 g Salami, in thin slices; 100 g predominantly waxy potatoes (e.g. Berber); 500 g Minced beef; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 glass (370 ml; drained weight 170 g) Pineapple Rings; 150 g cooked ham, in thin slices; 1 (320 ml, separation weight: 190 g) Glass; 7-10 Tbsp Celery salad; 200 g cherry tomatoes; 3 TABLESPOONS Walnut kernels; 200 g Lamb's lettuce; 1 small onion; 4 TABLESPOONS White wine vinegar; 1 pinch Sugar; 3 TABLESPOONS Oil; 1 Garlic clove; 400 g Gruyère and Emmental cheese; 300 ml dry white wine; 3 TSP Cornstarch; 3 TABLESPOONS cherry brandy; 7-10 Tbsp grated nutmeg; 150 g Cranberry compote; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 pack of (400 g) Sheet pizza dough, ready to bake, rolled out rectangularly on baking paper; approx. 37 x 25 cm (refrigerated shelf)
3-4 Tbsp Tomato paste
2-3 TEASPOONS dried oregano
75 g Salami, in thin slices
100 g predominantly waxy potatoes (e.g. Berber)
500 g Minced beef
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 glass (370 ml; drained weight 170 g) Pineapple Rings
150 g cooked ham, in thin slices
1 (320 ml, separation weight: 190 g) Glass
7-10 Tbsp Celery salad
200 g cherry tomatoes
3 TABLESPOONS Walnut kernels
200 g Lamb's lettuce
1 small onion
4 TABLESPOONS White wine vinegar
1 pinch Sugar
3 TABLESPOONS Oil
1 Garlic clove
400 g Gruyère and Emmental cheese
300 ml dry white wine
3 TSP Cornstarch
3 TABLESPOONS cherry brandy
7-10 Tbsp grated nutmeg
150 g Cranberry compote
baking paper