Cheesy Beef and Potato Stuffed Roll
This Cheesy Beef and Potato Stuffed Roll is a savory, handheld feast that combines the heartiness of a shepherd’s pie with the convenience of a pizza roll. The key to this dish is finely dicing the potatoes so they soften perfectly alongside the beef, creating a rich, cohesive filling. Once wrapped in golden, buttery dough and melted cheese, it becomes a show-stopping centerpiece for a casual dinner or a party platter.
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Cheesy Beef and Potato Stuffed Roll
Ingredients:
| Ingredient | Amount |
| Ground beef | 1 lb (450 g) |
| Potatoes, peeled and finely diced | 2 medium |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Paprika | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Dried oregano | 1/2 teaspoon |
| Olive oil | 1 tablespoon |
| Shredded mozzarella or cheddar cheese | 1 cup (100 g) |
| Pizza or roll dough (store-bought or homemade) | 1 large |
| Melted butter | 1 tablespoon |
| Egg (for egg wash) | 1 |
| Optional: Sesame seeds or dried herbs | For topping |
How To Make Cheesy Beef and Potato Stuffed Roll:
Step 1: Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for just 30 seconds until fragrant.
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Step 2: Cook the Beef and Potatoes: Add the ground beef to the skillet, breaking it up as it browns. Stir in the finely diced potatoes, paprika, oregano, salt, and pepper. Cover the skillet and cook for 8/10 minutes, stirring occasionally, until the potatoes are tender. Remove from the heat and allow the mixture to cool slightly.
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Step 3: Add the Cheese: Once the beef mixture is warm but no longer steaming hot, stir in the shredded cheese.
Note: Letting it cool slightly prevents the cheese from melting completely before it goes into the oven, ensuring a better “stretch” later.
Step 4: Assemble the Roll: Preheat your oven to 375°F. Roll out your dough into a large rectangle. Spread the filling evenly across the surface, leaving a small border around the edges.
Step 5: Roll and Seal: Carefully roll the dough tightly (like a cinnamon roll or jelly roll). Pinch the edges and the long seam firmly to seal the filling inside. Place it seam-side down on a lined baking tray.
Step 6: Finish and Bake: Whisk the egg and brush it over the top of the roll, followed by a brush of melted butter. Sprinkle with sesame seeds or herbs if desired. Bake for 22/25 minutes until the crust is a deep golden brown.
Step 7: Rest and Slice: Let the roll rest for 5 minutes. This is crucial for the juices to settle so the filling doesn’t fall out when you slice it. Serve warm.
