Savory Potato Roll with Chicken and Cheese Filling

This Savory Potato Roll is a delicious and satisfying dish that combines a soft, fluffy mashed potato dough with a flavorful filling of chicken, vegetables, and cheese. The potato dough is rolled out like puff pastry, creating a unique and tasty base for the savory fillings. The result is a warm, hearty roll that’s perfect for any meal. Whether served for lunch, dinner, or as a snack, this savory roll is sure to impress with its delicious combination of textures and flavors.

Preparation Time

• Prep Time: 30 minutes
• Cooking Time: 35-40 minutes
• Total Time: 1 hour 10 minutes

Ingredients

For the Potato Dough (Roll Base):

• 3 medium potatoes, peeled and grated
• 3 eggs
• 3 tablespoons flour
• Salt, to taste
• Black pepper, to taste
• Olive oil, for greasing

For the Filling:

• 300 g chicken fillet, finely chopped or minced
• 3 bell peppers, chopped (choose your preferred colors)
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon cumin
• 1 teaspoon paprika
• 50 g cheddar cheese, grated
• 100 g mozzarella cheese, grated

For the Sauce (Optional):

• 200 g sour cream
• 1 tablespoon fresh dill, chopped
• 1-2 green onions, chopped
• ½ teaspoon paprika
• ½ teaspoon mustard powder
• 1 teaspoon sugar
• 1-2 teaspoons lemon juice
• Salt, to taste
• Black pepper, to taste

Directions

1. Prepare the Potato Dough:
   Preheat your oven to 180°C (350°F). Grease a baking tray or line it with parchment paper.
   Peel and grate the 3 potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
   In a large bowl, whisk together the eggs, flour, salt, and black pepper. Add the grated potatoes to the mixture and combine well to form a soft dough.

2. Prepare the Filling:
   Heat olive oil in a pan and cook the 300 g chicken fillet until fully cooked and browned. Once cooked, let the chicken cool slightly and then chop it into small pieces.
   Chop the 3 bell peppers, 2 onions, and mince the 3 garlic cloves. Sauté the onions and garlic in a pan with olive oil until soft, about 5 minutes. Add the bell peppers and cook for another 5 minutes.
   Once the vegetables are cooked, mix them with the chopped chicken, parsley, cumin, paprika, and both grated cheeses (cheddar and mozzarella). Set aside.

3. Assemble the Roll:
   Roll out the potato dough on a lightly floured surface, shaping it into a rectangle. Make sure it’s evenly spread out to about ¼ inch thickness.
   Spread the chicken and vegetable filling evenly over the dough, leaving about an inch of space on the edges.
   Carefully roll the dough up into a log, making sure the filling is tightly sealed inside.

4. Bake the Roll:
   Place the rolled potato dough seam side down onto the prepared baking tray.
   Bake in the preheated oven for 35-40 minutes, or until the roll is golden brown and crispy on the outside. You can check the doneness by inserting a toothpick or knife into the center — it should come out clean.

5. Make the Sauce (Optional):
   While the roll is baking, prepare the creamy dill sauce by combining the sour cream, fresh dill, green onions, paprika, mustard powder, sugar, lemon juice, salt, and black pepper in a small bowl. Mix well until smooth.

6. Serve:
   Let the roll cool slightly before slicing into individual portions. Serve warm with the creamy dill sauce on the side for dipping.

Serving Suggestions

• Serve this savory potato roll with a simple green salad for a complete meal.
• Pair with roasted vegetables or sautéed greens for a balanced, hearty meal.
• For a special touch, serve with a side of tomato soup or a light vegetable broth.

Tips

• If the dough is too sticky to roll out, sprinkle a little more flour on it to help with shaping.
• If you don’t have fresh parsley, you can use dried herbs like thyme or oregano for a different flavor.
• For extra flavor, try adding a bit of grated Parmesan to the filling or sprinkle it on top of the roll before baking.

Variations to Try

• Vegetarian Option: Replace the chicken with cooked lentils, mushrooms, or a mix of your favorite vegetables for a vegetarian version.
• Spicy Version: Add chopped chili peppers or a dash of cayenne pepper to the filling for some heat.
• Herb Infused: Mix in some fresh thyme or rosemary with the potato dough for a fragrant twist.

Conclusion
This Savory Potato Roll with Chicken and Cheese Filling is the perfect combination of crispy, soft, and savory flavors. It’s a unique and satisfying dish that is sure to please a crowd. The warm, cheesy filling wrapped in fluffy potato dough makes for a comforting and filling meal, perfect for lunch, dinner, or even as a snack. Pair it with a creamy dill sauce for a tangy contrast, and you’ve got a dish that’s sure to become a favorite.

Frequently Asked Questions

• Can I make this roll ahead of time?
  Yes! You can assemble the roll, cover it tightly, and refrigerate it for up to 24 hours before baking. Just bake it as directed when ready to serve.

• Can I freeze the roll?
  Yes, you can freeze the assembled roll before baking. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as usual.

• Can I use a different type of cheese?
  Absolutely! You can swap the mozzarella and cheddar with other cheeses like gouda, feta, or provolone for a different flavor profile.

• How can I prevent the dough from getting soggy?
  Make sure to squeeze out any excess moisture from the grated potatoes before mixing them into the dough. This will help the dough stay firm during baking.

• What should I do if the roll is too difficult to roll up?
  If the dough is too sticky or fragile, let it chill in the fridge for 10-15 minutes before rolling it up. This will help it firm up and be easier to handle.