Chicken & Potato Roll with Colorful Pepper and Cheeses

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This Chicken & Potato Roll with Colorful Pepper and Cheeses transforms humble pantry staples into an impressive centerpiece. The outer “dough” is crafted from grated potatoes bound together with egg and flour, then pan‑fried to achieve a lightly crisp exterior that holds the roll’s shape. Inside, tender minced chicken is combined with vibrant bell peppers, onions, garlic, and warming spices, all enriched by grated cheddar and mozzarella for gooey, melty pockets of flavor. Fresh parsley brightens the filling, while olive oil ensures succulent texture. After baking briefly to meld flavors, the roulade is sliced into beautiful pinwheels. Accompanied by a creamy sour cream‑dill sauce spiked with paprika, mustard powder, and a hint of lemon, each bite delivers layers of texture and taste—crispy, tender, creamy, tangy, and aromatic. Perfect for weeknight dinners, casual entertaining, or as an impressive appetizer, this roll showcases how simple ingredients can yield restaurant‑worthy results.

Preparation, Cook, and Total Times

Prep Time: 30 minutes – grating potatoes, chopping vegetables, mixing dough and filling, shaping the roll.
Cook Time: 40 minutes – pan‑frying the potato base, searing the filling, baking, and resting.
Total Time: 1 hour 10 minutes – from initial prep to slicing and serving.

YIELD

Makes one 25 cm (10 inch) roll, yielding 8–10 slices, serving 4–6 as a main dish or 8–10 as an appetizer.

CUISINE

Fusion comfort food blending Eastern European potato dough techniques with Mediterranean‑style chicken filling and tangy sauce.

A Full List of Ingredients

For the Potato Base / Roll “Dough”:

3 medium potatoes (about 600 g), peeled and grated
Salt, to taste (about 1 tsp)
Freshly ground black pepper, to taste
1 egg, beaten
3 Tbsp all‑purpose flour

For the Chicken Filling:

300 g chicken fillet, finely chopped or minced
3 eggs, lightly beaten
3 Tbsp all‑purpose flour
3 bell peppers (any colors), finely chopped (about 300 g total)
2 onions, finely chopped (about 250 g total)
3 cloves garlic, minced
½ tsp ground cumin
1 tsp paprika
1 Tbsp fresh parsley, chopped
50 g cheddar cheese, grated
100 g mozzarella cheese, grated
Salt and black pepper, to taste
Olive oil, for frying

For the Tangy Dill Sauce:

200 g sour cream
1 Tbsp fresh dill, finely chopped
1–2 green onions, sliced
½ tsp paprika
½ tsp mustard powder
1 tsp sugar
1–2 tsp lemon juice, to taste
Salt and black pepper, to taste

Step-by-Step Cooking Directions

Prepare the Potato “Dough”: In a large bowl, combine the grated potatoes with a generous pinch of salt and pepper. Add the beaten egg and 3 Tbsp flour. Stir until the mixture holds together when pressed. Set aside.
Form and Fry the Potato Base: Heat a thin film of olive oil in a nonstick skillet over medium heat. Transfer the potato mixture to the pan and press into a 25 × 30 cm rectangle, about 5 mm thick. Cook for 7–8 minutes until the underside is golden. Carefully slide onto a parchment‑lined tray, then place in the oven (preheated to 180 °C/350 °F) for 5 minutes to set the shape. Remove and let cool slightly.
Cook the Chicken Filling: While the base bakes, heat 1 Tbsp oil in a skillet over medium‑high heat. Add onions and sauté 3 minutes until translucent. Add garlic, chopped peppers, and cook another 4 minutes until softened. Stir in the minced chicken, cumin, paprika, salt, and pepper. Cook until the chicken is opaque, about 5 minutes, breaking up any lumps. Sprinkle the flour over the mixture, stir to combine, then whisk in 3 eggs. Cook 1 minute until just thickened, then remove from heat and stir in chopped parsley, cheddar, and mozzarella. Allow to cool slightly.
Assemble the Roll: Lay the potato rectangle on a clean work surface, peel off parchment. Spread the chicken‑pepper filling evenly, leaving a 1 cm border at the far edge. Using the near edge of the parchment, begin to roll the potato and filling into a tight cylinder, rolling parchment along to assist. Seal the seam by tucking under the roll.
Bake the Roulade: Transfer the roll (on parchment) to a baking sheet. Brush lightly with olive oil. Bake at 180 °C (350 °F) for 20 minutes, until the outside is crisp and the filling is heated through. Rest for 5 minutes.
Prepare the Sauce: In a small bowl, whisk together sour cream, dill, green onions, paprika, mustard powder, sugar, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning.
Slice & Serve: Using a sharp serrated knife, cut the roulade into 1.5 cm thick slices. Arrange on a platter with the dill sauce on the side for dipping.

Nutritional Information

(Per serving, based on 8 slices; approximate)

Calories: 320 kcal
Total Fat: 17 g (Saturated Fat 6 g)
Cholesterol: 145 mg
Sodium: 450 mg
Total Carbohydrates: 23 g (Dietary Fiber 3 g; Sugars 2 g)
Protein: 18 g

The Origins and Popularity of the Recipe

Roulades using potato as a wrap date back to Eastern European cuisines where grated potato cakes—draniki or kartoffelpuffer—were common. The idea of rolling fillings into a potato crust emerged as a resourceful way to combine starch and protein. This modern chicken‑filled version draws on Mediterranean flavors—paprika, cumin, fresh herbs—and global comfort‑food trends. It has gained popularity among home cooks seeking gluten‑light alternatives to pastry, and its impressive presentation makes it a favorite for brunches and casual dinner parties.

Reasons Why You’ll Love the Recipe

Visual Impact: Spiral‑cut slices make a stunning presentation.
Flavor Layers: Earthy potato, spicy chicken, sweet peppers, and creamy cheeses.
Texture Contrast: Crisp exterior, tender filling, and melty cheese.
Make‑Ahead Versatility: Assemble and refrigerate; bake when ready.
Gluten‑Light Alternative: Uses potato and minimal flour instead of pastry.

Health Benefits

Lean Protein: Chicken provides essential amino acids for muscle maintenance.
Vitamin‑Rich Veggies: Bell peppers deliver vitamins A and C; onions and garlic add antioxidants.
Complex Carbs: Potatoes supply sustained energy and potassium.
Dairy for Calcium: Cheeses and sour cream contribute bone‑building nutrients.
Healthy Fats: Olive oil and dairy fats support nutrient absorption.

Serving Suggestions

Side Salad: Arugula with lemon vinaigrette cuts through richness.
Roasted Vegetables: Seasonal root vegetables complement the roulade.
Crusty Bread: For sopping up sauce and juices.
Wine Pairing: A chilled Pinot Grigio or light red like Beaujolais.
Vegetarian Version: Substitute chicken with sautéed mushrooms and tofu.

Common Mistakes to Avoid

Watery Potato Mixture: Thoroughly drain excess moisture from grated potatoes.
Overfilling: Too much filling can cause the roll to split—use even layers.
Undercooking Base: Ensure the potato base is golden and set before rolling.
Skipping Rest Time: Let the roll rest briefly to firm up and avoid crumble.
Uneven Slices: Chill the roll for 5 minutes before slicing to retain shape.

Pairing Recommendations

Beer: A pilsner or light wheat beer complements the spices.
Non‑Alcoholic: Sparkling water with cucumber slices for freshness.
Dipping Sauces: Spicy tomato salsa or garlic aioli offer variety.
Cheese Platter: Mild chèvre or feta on the side enhances Mediterranean vibes.

Cooking Tips

Uniform Grating: Use the coarse side of a box grater for potatoes to ensure even cooking.
Pan Size: Choose a skillet large enough to form a single‑piece potato rectangle.
Filling Temperature: Cool filling slightly before spreading to prevent eggs from scrambling.
Rolling Aid: Use parchment to guide the roll and prevent sticking.
Crisp Finish: Brush with oil and broil for 1–2 minutes if you prefer extra crunch.

Variations to Try

Spicy Kick: Add ½ tsp chili flakes or a squeeze of sriracha to the filling.
Herb Medley: Incorporate thyme, oregano, or cilantro for regional flair.
Cheese Blend: Use Gouda or pepper jack instead of cheddar for different melt profiles.
Vegetarian Option: Replace chicken with spiced lentils or crumbled tempeh.
Sweet Potato Base: Substitute sweet potatoes for a sweeter, nutrient‑dense crust.

Similar Recipes to Try

Zucchini Rollatini – Thin zucchini slices rolled with ricotta filling.
Potato & Salmon Roulade – Smoked salmon rolled in potato pancake.
Spinach & Feta Strudel – Phyllo pastry roll with greens and cheese.
Cheesy Cauliflower Roll – Cauliflower mash rolled around veggie filling.

Ingredient Spotlight

Potatoes: The star of the base, potatoes deliver structure, mild flavor, and crispy edges. Opt for starchy varieties like Russets for best binding and browning.
Chicken Fillet: Lean and adaptable, chicken absorbs spices and remains tender when minced and lightly cooked.

Conclusion

This Chicken & Potato Roll with Colorful Pepper and Cheeses elevates everyday ingredients into an elegant, shareable dish. Its golden potato crust, vibrant filling, and creamy dill sauce make it a versatile recipe for casual family dinners, festive gatherings, or impressive appetizers. With make‑ahead ease and endless variation potential, it’s destined to become a beloved staple in your culinary repertoire.

10 Comprehensive FAQs

1. Can I prepare the roll ahead of time?
Yes—assemble and refrigerate the unbaked roll, covered, for up to 12 hours. Bake directly from cold, adding 5–7 minutes to cook time.

2. How do I prevent the potato base from falling apart?
Squeeze out as much moisture as possible from grated potatoes, and ensure the mixture is well bound with egg and flour before cooking.

3. Can I freeze leftovers?
Slice cooled roulade, wrap individual portions in plastic, and freeze for up to 1 month. Reheat in a 180 °C oven until warmed through.

4. My roll split during baking—what went wrong?
Likely over‑filled or under‑set potato base; reduce filling slightly and ensure the base is firm before rolling.

5. Is this recipe gluten‑free?
Not as written (contains flour), but you can substitute a gluten‑free 1:1 flour blend in the base and filling.

6. Can I use pre‑shredded cheeses?
Yes—though freshly grated cheese melts more evenly and avoids anti‑caking coatings.

7. How can I make the sauce thinner or thicker?
Thin with a splash of milk or lemon juice; thicken by adding a bit more sour cream or refrigerating longer.

8. What other proteins work in the filling?
Ground turkey, lamb, or even seasoned chickpeas provide delicious alternatives.

9. My filling was too wet—how can I fix it?
Sauté longer to evaporate moisture, or add an extra tablespoon of flour or grated cheese to bind.

10. Can I bake the potato base without pan‑frying?
Yes—spread the potato mixture on a parchment‑lined sheet, bake at 200 °C for 15 minutes, then use as the base.