Chop roll with mushrooms, mozzarella, tomatoes and herbs

For 12 people
  • 2 simple rolls from the previous day
  • 500 g small, white mushrooms
  • 20 g Butter or margarine
  • salt
  • pepper
  • 250 g Tomatoes
  • 2 packs (125 g each) Mozzarella cheese
  • 2 medium-sized onions
  • 2-3 Garlic cloves
  • 1 kg mixed minced meat
  • 2 Eggs (Size M)
  • 1 EL Tomato paste
  • 1 TL dried oregano
  • 75-100 g grated medieval Gouda cheese
  • fresh oregano
  • Oil
105 minutes
Soak the rolls in cold water . Clean and halve the mushrooms. Heat the fat in a pan and fry the mushrooms vigorously for 5-6 minutes. Season with salt and pepper, place on a plate and let cool down.
Wash the tomatoes, pat dry and cut into cubes. Drain the mozzarella and also cut into cubes. Peel the onions and garlic. Finely dice the onions, press the garlic through a garlic press.
Squeeze out the roll well and knead with the mince, eggs, onions, garlic, tomato paste, dried oregano, a little salt and pepper. Knead approx. 3/4 of each of the mushrooms, tomatoes and mozzarella into the minced dough and shape into a 40 cm long roll.
Grease a drip pan with a little oil and place the roll in it diagonally. Fry in a preheated oven (electric stove: 200 ° C / gas: level 3) for 30-40 minutes. Then sprinkle the roll with 50 g Gouda cheese and top with the remaining tomatoes, mushrooms and mozzarella.
Scatter the rest of the Gouda cheese on top and cook for 20-30 minutes. Cut the chopping roll into approx. 20 slices and arrange on a plate. Garnish with fresh oregano if you like and serve warm or cold.
Tomato sauce, for example sun-dried tomato sauce, tastes good with it.
1 person approx:
  • 210 kcal
  • 880 kJ
  • 16 g protein
  • 15 g fat
  • 4 g carbohydrates


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