Mincing roll with paprika cream cheese

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Crumble the toast finely. Knead minced meat, 1 egg, half toast, salt, pepper and rose pepper. Roll out to a square (approx. 30 x 30 cm) between foils. Clean and wash the peppers. Peel onion. Dice both finely. Wash and pluck parsley. Put 1 tbsp. paprika and onion cubes aside

2. 2

   Knead the rest of the paprika, onion and toast, 1 egg and cream cheese. Spread on the minced meat, leaving an approx. 2 cm wide edge free. Cover with half the parsley. Form into a roll with the help of the foil. Fry in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour

3. 3

   Wash the thyme, pluck it. Clean and wash spring onions and cut into rings. Puree yoghurt, spring onions and herbs, except for something to garnish. Stir in sour cream

4. 4

   Sprinkle the chopping roll with the rest of the herbs, paprika and onion cubes. Serve with the dip, garnish if necessary. Roast potatoes go well with it

5. 5

   Well prepared

6. 6

   You can easily prepare the chopping roll the evening before or in the morning, because it tastes just as good cold. Instead of roast potatoes you can also use salad

Nutrition Facts

KCAL
500 kcal

CARBS
9 g

FATS
32 g

PROTEINS
42 g