These cute appetizing designs are also called rolls. After all, the principle of their preparation is similar - folding. The difference is in the filling and the basis. Chicken fillet, slightly beaten, and a variety of fillings - what could be tastier, fuller and more desirable!
So, chicken fillet rolls are as different as our preferences and all that is currently on the shelves of your refrigerator. Yes, not everyone likes to cook them. After all, sometimes, if something is super original, you have to tinker. But after all, when we prepare chicken rolls for relatives or friends, we don’t feel sorry for anything! So, we proceed to cooking, both for receptions and for festive tables.
Having adapted, you can quickly learn how to cook rolls, you just have to prepare all the ingredients in advance.
Let's start with the main ingredient. This is chicken fillet. If it is on the bone, you need to remove the meat so that you get a whole piece. Then you need to beat it with a hammer, placing it in polyethylene. This must be done super carefully so that there are no thin spots on the fillet. Otherwise, the filling will fall out.
Step 1. Put the meat in polyethylene and beat it
Cheese is a unique product in this dish. Firstly, it complements the chicken with its taste. It would be possible not to put anything else here at all - it would be gorgeous! Secondly, it holds together all the other ingredients. Because it does not happen much. What is the best way to put it? I grated on a coarse grater.
Step 2. Rub the cheese on a coarse grater
The following ingredient is very unusual. I rarely take dried tomatoes at all. Because they need time - they must soften. Therefore, this time I decided to cut them with very thin stripes.
Step 3. Cut dried tomatoes into thin strips
Why is green onion here? What a question! It will add taste, add freshness with its so bright color. And also green onions, especially in winter, even in this form - vitamin. And it also does not happen much! push it small.
Step 4. Chop the onion finely
This can be limited. But after all, the more ingredients in the roll, the more nutritious, tastier and healthier it is. Therefore, let's make bell pepper. I had a yellow color. It was such a nice accent!
Step 5. Bell Pepper
Celery is a unique product. I'm talking about its stem type. Fragrant, healthy, delicious! In a word, cut it into thin strips. So he will cook faster, and will not get enough sleep from the roll.
Step 6. Celery Straw
That's all. You can collect the filling. And you can lay layers of each ingredient in the middle of the broken filet. How about salt? Everyone chooses his own path. I have aromatic salt - it is slightly salted and will add aroma.
Step 7. Add the stuffing to the beaten filet
Here we must do everything more carefully. That is, put the fillings so much that it can be easily then smelled with the free end of the meat. And we, in turn, need to fix it in a convenient way.
Step 8. Put the filling and fix the meat with a skewer
The pan should already be heated. Now you need to warm the oil firmly. Then (roll in breadcrumbs if desired), you need to fry the rolls. It is advisable to form rolls so that there are 4 sides. Remove when browned. Yummy!
Step 9. Finished rolls
Is roll and roll? It's just the size. If you like rolls more, the algorithm is the same as in rolls.
Turn on the oven. Leaving the skin, remove the meat from the bone. Fight, salt and pepper. Put chopped mushrooms in the middle. Sprinkle with chopped herbs, garlic and grated cheese. We’ll send the roll, fixing its edges with a toothpick or tying the roll into a mold with butter in an oven heated to 180 degrees. Bake until cooked. It can be served whole or chopped.
Any part of the chicken carcass will do. If there is a leg, the meat is removed from the bone and beaten. The same situation with the breast. Cheese filling is traditional. If you add, for example, a gherkin, it will be tastier. After chopping onions, gherkins and green onions, mix everything, put a piece of butter in the middle, and pack the roll into the foil. We bake either in a pan or in a slow cooker, etc.
Cut the prepared carcass, remove the seeds and skin. We beat off the fillet through the film. Prepare a regular omelet (whipping eggs with milk, putting it out under a lid in a pan). Put the omelet on the filet. Let's roll a big roll. Roll it in a mixture of salt and spices, wrap it in foil and cook it in a convenient way (in the oven - an hour).
We wash the filet, dry it and cut it into one roll or several rolls. Rub them with spices and salt. After peeling the onion, finely chip and fry in oil. Grinding prunes and cheese, send it all to the onion. We put a filling on each filet so that you can roll the roll and fix it (usually I manage with a toothpick). Fry in a pan. Bake in the oven or other convenient and affordable way.
We chop the prepared fillet into the necessary parts. It’s better to recapture each, but slightly! Rubbing them with salt and pepper, grease the curd cheese. We chop finely bell pepper and greens, sprinkle them on top. Having wrapped the roll in a strip of bacon, we will send all this to an oven heated to 180 degrees (having laid it in a mold). Bake for half an hour. Fried in oil in a pan - they will turn out juicier and more appetizing.
To fill:
Remove the seeds from the legs - so as to maximize the preservation of meat and skin. We take the meat very carefully. Rub it with salt and black pepper. Send thin strips of pickled cucumber to it. Roll the rolls out with the skin. Make a fill of the ingredients specified in the recipe. Pour rolls with this filling. How much do they lie? To your taste. It’s possible even half an hour, it’s possible even 5 hours. We will send it to bake in the form in the oven, heated to medium temperature. In about 30-40 minutes everything is ready.
Prepared meat beat off. Pepper and salt on all sides. After about 5 minutes we dip the meat with a napkin and stuff the walnuts and tomatoes scrolled in a convenient way, adding sauces to taste (we are not particularly fond of it!). On the filling, roll starch and shredded greens. Dip the bound rolls in starch and fry in vegetable oil in a pan.
As usual, put the prepared fillet pieces in polyethylene. Gently beat off the meat with a culinary hammer. Lubricate it with salt, spices and pepper. Asparagus must be taken young and thin. Blanching it or pouring boiling water on it a couple of times, let it hold in the microwave for several minutes. Pour the grated cheese on the fillet, put the bacon on top, chopping it finely, and asparagus. The rolled rolls will be fixed with a thread or a skewer. Fry in a mixture of olive and butter over medium heat. Top with something you can pour, sprinkle to taste. At the end, you can cover and put out the rolls over low heat for several minutes.
We will act with the fillet exactly as described above. Sprinkle them with salt and spices, but not plentifully - our cheese will give spiciness. Combine cheese with pesto and pepper, and send part of the mixture to each breast. Let's roll the roll. Fix it with a wooden toothpick or skewer. Roll rolls in a mixture of flour (preferably corn) and paprika. We bake rolls in an oven preheated to 180 degrees for 35 minutes.
Pesto: mix greens with grated cheese, olive oil, chopped pine nuts, garlic and salt. We put everything to taste, so that it is a sauce, not a thick mass.
And finally. Easy cooking allows you to cook rolls of chicken and various fillings every day. If it will be a different filling each time, it will be even more interesting. As you can see, the filling can be ordinary cheese and herbs, even pickles. Imagine!
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Not every housewife decides to cook such a chic dish. Especially for the first time. Many are afraid of failures and difficulties. But if you try once, each next one will turn out easier and simpler. Over time, you will get magnificent meat rolls with filling. You will already begin to use recipes more and more difficult, you will independently begin to supplement them. Moreover, a dish can be made from any meat that is at hand: chicken, pork, veal, minced meat or fish.
If you very briefly try to parse the question of what are meat rolls with filling, recipes for their preparation, you get the following. Such a roll is a few pieces of meat, beaten to translucency, filled with stuffing of any composition, fastened with a skewer and baked in the oven. You can also fry in a pan or stew in sauce. They make this dish from chopped meat. To do this, the meat, finely chopped, or minced meat is laid out on a film or napkin, leveling on the surface until a dense layer is obtained, after which the filling is placed on it and then rolled up.
And then, as mentioned above, bake in the oven or fry in a well-heated skillet. There is a cooking option in the dough, in this case the role of the filling is meat. In any case, the result is an incredibly tasty, juicy and aromatic dish. As for the products for the roll itself, we have already said, for the filling, you can use a lot: eggs, mushrooms, sausages, vegetables or even seafood. The table is served as a main dish, as well as a snack. Well, now let's look at examples of how they are made with the filling. Recipes for their preparation are presented below.
A dish made according to this recipe is served in Argentina chilled, after holding it under load to leave excess juice. Necessary foods for five or six servings: one kilogram of beef tenderloin, broth - 350 ml, garlic - one clove, grape vinegar - 100 ml, dry thyme - five grams, carrots - three pieces, two hard-boiled eggs, spinach - one bunch.
We will cook meatloaf not the easiest, so be careful. The cut is cut into two layers - 40x20 cm. Each of them is still cut in half, but a couple of centimeters to the end. We beat off. Cooking seasoning: chop the garlic clove, mix with vinegar and thyme. We marinate the meat for five to six hours in this composition. Boil the carrots in salted water, chop the onion rings, wash the spinach.
We clean the eggs and cut into eight slices. We dry the meat with a napkin, put it overlapping one on top of another, cut up. We beat off a little more to get a single layer. Lay on top carrots, onions, eggs and spinach. Pepper, salt, you can sprinkle with parsley. We carefully turn the meat into a roll and fix the result with a thread. After that, put it in a thick-walled baking sheet, treat it with fat or oil and put it in the oven, where we bake for ten minutes. Then pour broth, cover with foil and simmer for about another hour. Cooked roll, turning off the fire, it is recommended to leave in the oven for six to eight minutes. We remove the threads, cut, put on a plate, pour it with our own juice and serve.
We offer the following recipe, a little simpler. We will need: minced meat - 0.5 kg, three chicken eggs, milk - 250 ml, one onion, one carrot, spices, salt. Add onion, finely chopped, loaf soaked in milk, egg, spices and salt to the minced meat. Knead everything well.
Making the filling. Fry the onions and grated carrots, drive the second egg with milk (75 ml), salt and fry the roll in a frying pan. We proceed to the formation of the roll. We spread the minced meat on the foil, crush it for density, put the omelet, carrot and onion on top.
We carefully roll the roll, sealing with hands and helping with foil. We pinch the edges of the dish so that the filling does not fall out during baking, and lay in a thick-walled form. Cast iron cookware is ideal. Cook for about 30 minutes, as soon as an appetizing crust appears, then the dish is ready. It is advisable to let the roll cool slightly, then you can cut into slices and serve. We continue to cook stuffed meat rolls. The recipes that we are going to learn now are from pork.
For cooking, you need the following products: one kilogram of pork, preferably a neck or boneless boneless, 300 grams of mushrooms, such as chanterelles, 100 grams of hard cheese, one onion, one clove of garlic, parsley or dill, freshly ground pepper, salt, vegetable and cream butter .
We begin to cook pork meat rolls. We dry the well-washed meat, make a deep cut along the entire piece to half its thickness. Then we make cuts to the left and to the right, but we can’t completely cut the piece.
Now we unfold the layer of meat like a book. We beat it well, covering it with a bag or cling film. Rub with pepper and salt. Preparing the filling: sort, wash and dry the mushrooms, finely chop the onions, wash, dry and chop the greens. Peel the garlic and chop it finely. Grate the cheese. Fry the mushrooms in a skillet until the moisture evaporates, add a little oil and fry until golden. We also prepare onions separately, combine it with mushrooms, pepper, salt, and cool. Add greens, garlic, cheese, mix well.
Spread the prepared stuffing on the meat and roll the roll. We fasten it with toothpicks or dress it with a thread. Fry on all sides in a well-heated skillet. Then we shift it into a mold or a baking sheet, greased with oil, and send it to the oven, preheated to 180 degrees. Bake for an hour and a half.
After browning the roll, you need to cover it with foil and bake until ready. About five minutes before the end of the process, remove the foil, let it still brown. We take out the finished dish from the oven, let it stand for a while, 25 minutes, and cut into slices. The table can be served in both cold and hot. So we mastered the recipes for meat rolls in the oven. Bon Appetit!
And so we liked them that I wanted to repeat the pork rolls with the filling, but this time stuff them with something else. I chose the simplest one - fried carrots with garlic and herbs, so that they were spicy, fragrant and bright, and a beautiful cut was obtained. I decided that since the filling for pork meat rolls without claims to delicacies, then the recipe itself will be the easiest - without breading and baking in the oven. Everything is as fast as possible, simple and inexpensive.
To cook meat rolls from pork with filling, you will need lean meat, it is better to take a filet or a neck. Choose a piece in such a shape that it is convenient to cut into thin layers of elongated or rounded oval shape. After cutting, the meat must be beaten into a thin lozenge, then the pork chop rolls will be very easy to twist.
For the filling, I grated the carrots on a Korean grater, fried it a little in oil and mixed with crushed garlic, spices and herbs. I didn’t expect it to turn out so delicious!
The first thing we do is pork, prepare the basis for future rolls. Meat sliced \u200b\u200bin layers must be beaten off, after each piece is wrapped in cellophane (a regular bag or cling film). It is recommended to cover the meat for two reasons: in order not to pierce the meat fibers through to the holes and so that small pieces of pulp do not fly into the kitchen. Then rub the layers of meat with salt and pepper and sprinkle with lemon juice. This will be a kind of marinade and a guarantee that the meat will turn out tender, soft and remain juicy after frying.
We leave the meat, we undertake the preparation of the filling for pork rolls. I strongly recommend not using ordinary, but Korean grater. In extreme cases, if there is no such device, spend a little time and finely chop the carrots. If you grate it, then the mass will turn out to be homogeneous, in addition, grated carrots will absorb a lot of oil when frying, pork rolls with carrots will turn out to be greasy. After frying, squeeze the garlic into the hot carrots and add the finely chopped greens. Salt, pepper, mix everything. Now everything is ready for the preparation of stuffed pork rolls with filling.
On a wider side of the meat layer, put a spoonful of filling. We fix the strips of carrots so that they do not protrude beyond the edges of the meat, and you can twist the beaten pork roll.
Turn tight roll. I was going to fry pork rolls in a pan, and so that they would not turn around when frying, I wrapped them with thread. Of course, now there is no question of any breading (and it was not originally planned), we will simply fry the rolls in oil.
I poured enough oil, my rolls were fried, not stewed in my own juice. The fire first made medium-strong, fry it first on one side, then turned it over so that from all sides it turned out a crispy tender crust.
I removed the thread from the fried rolls, it is very easy - you need to pull the tip and the thread is easily unwound without damaging the fried meat. Then she again laid the pork rolls stuffed in hot oil and slightly fried, brought to full readiness.
In my opinion, meatloaf is a very convenient dish, although somewhat troublesome (if you cook them in breading). Changed the filling - and now something new happened, the side dish again, any fit. And you can also serve as a cold appetizer to the festive table in different ways: cut into slices or make very small rolls of pork with filling, literally for one or two bites.
After roasting, you can put the pan or roll with a roll for several minutes in a hot oven. I immediately brought to readiness in a pan and served pork rolls with filling as the main dish, and as a side dish there was salad and greens.
Recipes for making pork rolls with cheese, mushrooms and pears.
Pork is an excellent meat, which is suitable for both chop and kebab. For the New Year holidays, we strive to surprise guests with delicious and unusual dishes. One of them is stuffed rolls. People call the food fingers.
Thanks to baking, the meat remains very juicy and soft. In this case, the fat content is minimal.
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A good dish for a holiday or for a family dinner. The filling is very juicy and tasty.
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cheese and pepper rolls Unusual and spicy dish with interesting taste.
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A good meat dish for the New Year's table or other holiday. Spicy and unusual.
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walnut rolls This dish comes from Italy. It is stewed in white wine, due to this the dish is juicy and soft.
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bacon rolls A spicy dish with an unconventional and spicy taste.
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pork rolls with cheese and garlic For many of us, such a combination will seem rather strange and unusual, in fact, the taste of the dish is quite harmonious and piquant.
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pear rolls Very tender and hearty dish, great for a festive table.
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There are many recipes for this delicious dish. But there are some features.
Tips for cooking pork rolls:
There are many filing options.
Table feed options:
As you can see, cooking pork rolls is very simple and fast. Cook a new dish and surprise the guests.
Meat rolls are prepared with various fillings: with cheese, mushrooms, prunes, dried apricots, lard (salted), carrots, nuts. ... From meat: pork, beef or chicken, chops are made, and then the filling is wrapped in this beaten meat.
We offer several recipes for stuffed meat rolls, baked in the oven or fried in a pan (which can later be stewed in beer or wine). For the recipe and step-by-step photos of cooking pork rolls, we thank Svetlana Burova.
The meat in the form of rolls is cooked very quickly, it turns out juicy and tasty. Depending on the chosen filling, the taste of the rolls will be sweetish, sour or brackish.
Meat rolls recipe It is interesting in that, changing the filling in them, every time you get a new dish.
The meat (you can chicken, we have pork) beat well, salt and pepper, put in dry wine for 30 minutes (you can completely exclude this item with pickling from the recipe).
Fry mushrooms with onions (champignons), boil potatoes (grate), boil carrots (grate), then stuff each piece of meat with mushrooms, potatoes, carrots, wrap in a roll, pressing firmly.
Wrap the roll on top with bacon and secure with skewers. Put rolls on a baking sheet, add sunflower oil, sprinkle with cheese on top, grated on a grater. Bake in the oven at a temperature of 180-200 degrees 40-45 minutes. You can also stuff the rolls with simply fried mushrooms and cheese.
Serve meat rolls with a side dish of vegetables or mashed potatoes:
Bon Appetit!
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The recipe for meat rolls with the filling has been updated with new step-by-step cooking photos in the pan, which open when you click on the slide show.
For fried meat rolls:
For baked rolls:
Wash the meat thoroughly, dry it with a paper towel. Cut the pork into chops, with plates about 1 cm thick. Well beat off with a meat hammer (to prevent pieces and meat juice from flying in different directions, put a plastic bag on top).
Prunes for my rolls and pour boiling water for 10 minutes to steam it. Then draining the water, you need to dry the dried fruit with a paper towel.
Onion (1 pc.) Cut into a cube and fry in vegetable oil until almost ready.
Take the pork chop, salt, pepper to taste.
We spread 3-4 prunes on one side of the roll, add the onion onion.
Turn the meat roll as tight as possible.
We stab (wrap) our rolls with skewers (threads).
When all the rolls are ready, put them on a preheated pan with vegetable oil.
Fry on all sides until golden brown.
Then cover and simmer for about 15 minutes.
Gravy can serve us the remaining onion, which we fry (chopped it) in vegetable oil. You can also add a few sour berries or prunes to the onion.
Serve meat rolls with prunes with any garnish. I suggest you serve with mashed potatoes. On top of the rolls put a little passivated onion with prunes. You can decorate with greens. And it is advisable to remove the toothpicks before serving.
Meat rolls with cheese will turn out delicious not only from pork, but also from beef. I used slices of cheese as a filling, you can grate it and mix with chopped garlic. Variety of meat rolls with cheese filling can be chopped greens or whole basil leaves. For the preparation of small meat rolls, tenderloin, pork neck flesh, cutlet without bone or beef edge without bone are suitable. How to cook meat rolls from chicken breast fillet we described in the recipe.
The meat is thinly cut with plates, beaten like usual. If desired, marinate in spices, wine, onion or mayonnaise (meat pieces can be left in the marinade in the refrigerator for the night).
Cheese cut into long, plump cubes.
I also used a stuffed onion in the filling, it makes juicy meat rolls.
Each chop, salt, pepper to taste (if there was no preliminary marinating).
We spread the cheese block on one side of the meat, add the fried onions.
We tightly roll the meat roll, fix it in several places with skewers or tie it with thread.
Lightly fry pork rolls with cheese in a pan, then simmer them for 15 minutes under the lid, adding a little liquid (water, cream, juice from marinade or wine).
Stewed cheese may seem a little from meat rolls, this can be seen in the photo. Nothing wrong.
Bon appetit you website Recipe Notebook.
Exactly the same meat rolls with filling can be cooked in a slow cooker on the baking program.
