Savory Stuffed Meat and Chicken Roll (Print version)

A hearty baked meat and chicken roll filled with creamy potato cottage cheese filling and sliced into tender rounds for dinner.

# Ingredients:

For the meat layer

01 - 10.5 oz (300 g) ground beef
02 - 10.5 oz (300 g) ground chicken
03 - 2 large eggs
04 - 1 teaspoon fine salt
05 - 1 tablespoon dried dill
06 - 1 teaspoon garlic powder
07 - 1 tablespoon meat or poultry seasoning
08 - 1/2 teaspoon black pepper

For the filling

09 - 2 medium potatoes, about 14 oz (400 g), peeled and grated
10 - 10.5 oz (300 g) cottage cheese, well drained
11 - 3 cloves garlic, minced
12 - 2 tablespoons dried dill
13 - 2 teaspoons all-purpose flour
14 - 1/2 teaspoon fine salt
15 - Black pepper, to taste

For wrapping and baking

16 - 9 oz (250 g) thin sliced turkey breast or chicken breast
17 - 1 tablespoon olive oil, for brushing
18 - 1 tablespoon chopped fresh parsley, optional garnish

# Instructions:

01 - In a large bowl, combine the ground beef, ground chicken, eggs, salt, dried dill, garlic powder, meat seasoning, and black pepper. Mix just until evenly combined.
02 - Squeeze excess moisture from the grated potatoes. Mix them with the drained cottage cheese, minced garlic, dried dill, flour, salt, and black pepper.
03 - Lay a large sheet of parchment on the counter. Overlap the sliced turkey or chicken breast into a rectangle about 10 by 12 inches.
04 - Press the meat mixture evenly over the sliced poultry layer. Spoon the potato cottage cheese filling down the center and shape it into a tight log.
05 - Use the parchment to roll the meat around the filling into a firm cylinder. Wrap tightly and refrigerate for 30 minutes.
06 - Heat the oven to 400°F (200°C). Unwrap the roll, place it seam-side down on a parchment-lined baking sheet, brush with olive oil, and bake for 35-40 minutes until golden and 165°F in the center.
07 - Let the roll rest for 10 minutes. Slice into thick rounds and garnish with parsley if using.

# Good to know:

01 - Chilling the shaped roll helps it hold its round shape in the oven.
02 - Cook to 165°F because the recipe contains ground poultry.
03 - Best served warm after a 10 minute rest.

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