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Stuffed Meat Roll

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All time family favorite. These Stuffed Meat Rolls are delicious, quick and kids even love to take them to school for lunch. I usually make them for birthday parties, holiday celebration and potlucks. Great way to feed the hungry crowd. Baked roll is soft, flavorful and versatile.

Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • For the dough you will need:
  • 3 cups all-purpose flour, packed
  • 1/2 Tbs. of Salt
  • 1/2 teaspoon canola oil
  • 1 Tbs. of dry yeast
  • 1/2 teaspoon sugar
  • 1 1/3 Luke warm water
  • For the meat mixture:
  • 1/2 tsp. oil
  • 1/2 onion, finely minced
  • 1 shredded carrot
  • 1/2 lb of lean ground Angus meat
  • Salt to taste
  • 1 Tbs. ground black pepper
  • Cream cheese for spread/room temp.

Details

Servings 6
Level of difficulty Easy
Preparation time 15mins
 Cooking time 30mins
 Cost Budget Friendly

Preparation

Step 1

Combine all the ingredients for the dough and let it rise for 1 hour- BUT add water just little bit at the time(use your eye to measure-the dough needs to be just like for pizza) First use wooden spoon and mix, then knead it with your hands in the same bowl until you form the ball. Once you form a ball, place it in the warm area, cover and let it rise for at least 40 minutes, preferably 1 hour.
In a meanwhile make a meat mixture: Saute onions and carrot with a 1/2 teaspoon of olive oil. Add meat and the rest of the ingredients in, combine very well. Cook the meat through-Once the meat is done drain the extra oil/fat that is in the pan
When the dough doubled in size, knead and make a dough balls/ size of the baseball.
Stretch each ball in about 10 inch long and 4 inch wide(rectangular shape)-Spread room temp. cream cheese from one and to the other. *It is better for you to leave the cream cheese on the counter top for about 15 min. it's easier to spread.
On top of the cream cheese add about 1-2 TBS. of meat mixture and roll the dough over the meat and roll few times until the end. Connect the dough, tuck in ends and put in baking pan, lined up with parchment paper.
Preheat the oven on 375F-400F (190C-200C) and bake these for 30 minutes or until golden brown.
5 minutes before pulling stuffed rolls out of the oven lightly oil or butter each.
Once they are done, take out of the oven and cover them with clean kitchen towel for 10 minutes so the dough can become more soft.
Serve them with green salad (lettuce), tomatoes, herb and garlic light dressing! But they are perfect to dip in sour cream and chives.

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You can stuff, roll and fry these, or use healthier option and bake.
You can add ground chicken, pork, ham, any salami, cheese and pepperoni etc.
Dough can be in the fridge no more than 2 days. It taste better if you just make it right away, but one to two days would be OK!
You can make pizza out of this dough too.

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Ingredients

  • 1 tbsp neutral oil
  • 250g / 2 cups pork fillets, cubed
  • 1 /4 cup caramel
  • 100ml / 1/2 cup water
  • 1 tbsp Vietnamese fish sauce (Nuoc Cham)
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • Crushed peanuts

Method

  1. Brown the pork fillet in a skillet with the oil
  2. Add the caramel, water,  fish sauce, soy sauce and fresh ginger.
  3. Simmer for 10 minutes (until the liquid has reduced)
  4. Serve over white rice with crushed peanuts. 
  5. Enjoy!

 

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