Stuffed Minced Roast From Baking Tray

Soak the rolls in cold water. Clean the spring onions, cut into fine rings and add to the minced form. Add eggs and squeezed rolls, season heartily with salt and pepper.

Knead everything together into a minced meat dough.

For the filling:

Rinse the zucchini, rub dry and cut into cubes. Rinse the peppers, cut them into quarters, remove the seeds and dividers and cut the bell pepper quarters into cubes as well.

Sauté the prepared vegetables in hot oil. Add the crushed garlic and fry briefly. Mash the tomatoes in the can and add them with the liquid to the fried vegetables form. Cook in an open pan for about 5 minutes until the liquid has evaporated. Season the vegetables with balsamic vinegar, salt and pepper.

Cut 1 bunch of basil into strips and fold in. Spread half of the ground beef evenly in the greased fat pan and top with half of the cheese slices. Place half of the ham slices on top and evenly distribute the vegetables on top.

Top the vegetables with the ham slices at the beginning, then with cheese slices. Finally, spread the remaining minced meat dough evenly on top and press everything together until smooth.

Place in the oven heated to 200 °C , convection oven 180 °C , gas mark 4 and roast for about 35 minutes.

Cut the roast into 20 portions, preferably with an electric kitchen knife. Sprinkle with basil leaves to serve.

Serve with: Bague

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