This simple ground beef roulade recipe is so delicious and easy to make! You can fill it with other ingredients, such as cottage cheese, sausage, peas, and carrots.
Season the ground beef with the onion soup, green seasoning and salt.
Place the seasoned meat on a sheet of foil or parchment paper and roll out the dough to a thickness of 1 cm, more or less.
Mix the meat with the ham and cheese, you can also put green corn, peas, and cottage cheese.
Roll the meat, with the help of foil or butter, in the form of a roulade.
Place in the oven at high temperature for about 30 minutes, or in the microwave for 15 minutes.
Although the moment of rolling the dough is super important, you will definitely get it out of hand with the valuable tips we've separated! Ready to try?
1 – The first tip is to use a damp cloth when rolling it up. First, sprinkle wheat (for savory rolls) and granulated sugar (for sweet rolls) and place the dough still warm on the damp cloth. Allow the dough to cool so that it adapts to the rolled shape. Once cool, open the dough and fill as you wish. Want to see the step by step in practice? Just take a look at this video!
2 – To prevent the dough from breaking or crumbling during the process, it is also necessary to pay attention to the temperature of the oven. Always preheat the oven on low heat and do not let the dough bake for a long time. If the dough bakes too much, it becomes brittle and can crumble much more easily, making it difficult to roll.
3 – As we said at the beginning, the main secret of the perfect rocambole is to roll the dough while it is still hot. If this is not possible, keep the dough warm by covering it with a dish towel so that it does not lose moisture.
4 – Don’t confuse rocambole with roll cake! The roll cake is rolled in many turns and therefore requires a very thin dough. The roulade has a thicker dough and is usually no more than four turns.
5 – The choice of filling is also a determining factor for the success of your roll! In the case of sweets, choose fillings with firmer consistencies such as dulce de leche, brigadeiro... If the filling is too liquid, it can break up the dough and it won't be cool!