Oh, I feel it will fly to me in slippers for this recipe. And I feel reproaches - they say, what kind of ingredients do you propose to use?
Therefore, I will say in advance that olives are not a luxury, but food (you can find olives "on sale" decent), and sun-dried tomatoes are made by many themselves, in the oven or dryer, then pouring oil with spices.
If not, then they are excellently purchased, in supermarkets - ready-made, soaked, and in oil, or on the market - just dried.
And fussing with this meat redoubt is not such a fuss. Want to have a tasty meal? There is always time to cook... I apologize for the harshness.
This roll seems to be of Italian origin. Well, judging by the ingredients. But many of the products in it are replaceable. Instead of mozzarella, you can take suluguni, for example, tilsiter, feta cheese (the main thing is to look at the salinity of the cheese and adjust the salting of the bulk already taking it into account).
So, we take:
For meat "dough"
500 g minced meat
A couple of slices of stale white bread without crusts
1 onion
1 egg
Half a heap of basil
Salt and pepper to taste
For filling
100 grams of pitted olives (black or green). what do you like
100 grams of sun-dried tomatoes in oil (they are softer than just sun-dried). If you have only jerky, then they can be washed and sent to butter with spices for a day or two. Trust me, it's delicious! And not only for the filling in the roll.
250 grams of cheese
2-3 cloves of garlic
For the wrapper:
100 grams of good ham (not chopped) or ham, cut into very thin plastics
How we cook:
Cut the onion into small cubes, chop the basil finely and finely. Soak bread without crusts in milk or water, then squeeze.
We combine all this with meat, drive in an egg, salt, pepper and knead well (you can even beat off the minced meat so that later there are no big cracks by accident).
Cut the mozzarella into cubes, chop the olives and sun-dried tomatoes - also not very coarsely Press the garlic. Stir mozzarella, olives, tomatoes and garlic.
We spread foil or cling film on the table, put the minced meat on it, giving it a rectangle shape - about 25-30 centimeters on the large side. Basil leaves can be added to the filling.
Now we spread the filling on this rectangle, leaving the "margins" at the edges by about 2 centimeters and, lifting the foil or film on one side, carefully fold it. Wrap in foil or film, shape well with pressing.
Now - attention! - again unfold and wrap the roll with slices of ham. If you are afraid to do this, then just place it on a baking sheet, and cover with slices on top, tucking under the barrel.
We send it to the oven, overlaid with vegetables that will go for a side dish.
Cook at 180 degrees for about 40-50 minutes.
Bon Appetit!