Metfrikadellen in bread roll

Name: Metfrikadellen in bread roll
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 can(s) (400 g; 8 pieces) chilled fresh dough "Sunday rolls; 1 Onion; 600 g Pork sausage; 1 Tomato; 8 sheets Lettuce; 1 package (150 g) Mini mozzarella balls; 4 Stem(s) Basil; 2 TABLESPOONS Sunflower oil; 8 TSP Ketchup; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 can(s) (400 g; 8 pieces) chilled fresh dough "Sunday rolls
1 Onion
600 g Pork sausage
1 Tomato
8 sheets Lettuce
1 package (150 g) Mini mozzarella balls
4 Stem(s) Basil
2 TABLESPOONS Sunflower oil
8 TSP Ketchup
baking paper

Directions

1
Open can. Separate the dough pieces and spread them on a baking tray lined with baking paper. Cut crosswise with a sharp knife, cover with a clean cloth and let rest for about 30 minutes.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. For the meatballs peel onion and cut into fine cubes. Knead onion and minced meat and form into 8 flat meatballs.
3
Wash, clean and cut the tomato into 8 slices. Clean, wash and dry lettuce. Drain mozzarella balls and cut in half. Wash basil, shake dry and pluck leaves from the stalks.
4
Chop except for something to garnish. Heat the oil in a large frying pan. Fry the meatballs for 6-10 minutes while turning. Cut open finished rolls and cover with lettuce, ketchup, meatballs, tomato and mozzarella.
5
Garnish with basil.