Pork knuckles with pickles and cheese. Krucheniki: recipes with different fillings

Get all the ingredients ready: Pork loin works best for this recipe. Cut it into pieces about 2-2.5 cm thick (a kitchen chop will make the chops thin). Hard boil the eggs and cool to room temperature. You also need to prepare a thin cotton thread or toothpicks (I use these this time, but sometimes it's easier to just wrap the rolls with thread so that they do not unfold).

Start by preparing the mushroom filling. To do this, heat a frying pan with 2-3 tablespoons of oil over moderate heat.
Peel and cut the onion into quarter circles, add to the preheated skillet and sauté until softened and golden brown (about 10 minutes). Remember to stir from time to time.

Rinse and clean the mushrooms (I usually remove the skin from the cap and peel the mushroom leg a little with a knife, and then rinse them with cold water). Then cut the peeled mushrooms into cubes.
When the onions are ready, add the chopped mushrooms to the skillet and saute the onions and mushrooms together for 10-15 minutes, stirring occasionally. In this case, the mushrooms will decrease in size and release moisture. When the moisture has evaporated, remove the pan from the stove.

Remove the onion-mushroom fried from the skillet to a bowl. Peel the eggs, chop them and add them to the bowl as well.
We also add grated hard cheese there.

Mix well all the ingredients, salt and sprinkle with black pepper to taste.
Mushroom stuffing is ready!

Now it's time to tackle the pork for the rolls. Beat the cut pieces of meat with a hammer to a thickness of about 1 cm. If the size of the chops is too small to roll them into rolls, you can combine two slices for one roll.

Sprinkle the pork with salt and spices on both sides.
Place about 2 tablespoons of filling on each chop and roll into a tight roll.

Secure each twist with wooden toothpicks or fine cotton thread.

Repeat these steps for the rest of the chops, filling them with minced mushrooms, folding and securing the rolls with toothpicks.

Heat vegetable oil in a large skillet over moderate heat. Fry each roll on both sides. Start on the side with the seam and fry until golden brown. When the meat is fried on this side, feel free to remove the toothpicks, the roll will no longer unfold (if you secured the rolls with a thread, it can be removed after frying).

After that, put the rolls in a baking dish or in a cauldron with metal handles. (I get an average of 16-18 rolls).

Mix approximately 1.5 cups of water with cream or sour cream. Add a little pepper and salt and pour the mixture over our rolls in the form.

Bake pork rolls with mushrooms in a preheated oven at 180°C for approximately 30 minutes.

Serve the pork chops warm or hot with any side dish of your choice.
Bon appetit!

Krucheniki is a hot appetizer of traditional Ukrainian cuisine. It is a small rolls of meat or fish with various fillings. They are also called meat fingers.

In the old days, this dish was prepared mainly from pork and was served at the table for big holidays. In a modern interpretation, krucheniki can be made from any type of meat (pork, chicken, beef, turkey, fish).

How to cook rolls?

The filling can also be very diverse (cheese, vegetables, mushrooms, dried fruits, bacon, pickled cucumbers), it all depends on the chef's imagination.

We offer to consider the most common cooking options for this wonderful Ukrainian dish and choose the one that suits your taste.

Pork knuckles

Required Ingredients:

750 g pork (loin or neck);
. 225 g of hard cheese;
. 2 small onions;
. 1 medium carrot;
. 1 egg;
. 100 ml of homemade sour cream;

. breadcrumbs;

. vegetable oil.

Cut the pork into small slices and beat off. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop parsley and dill, add fried onion and grated cheese, mix well.

Put the filling on the beaten meat and wrap it in the form of a roll.

So that the kruchenik does not lose its shape during cooking, it is wrapped with a thread or the edges are fastened with a toothpick. Dip each roll in egg, then in breadcrumbs and fry until golden brown.

Next, you need to prepare the sauce. To do this, grated carrots and diced onions fry until half cooked. Add sour cream, salt, pepper and mix thoroughly. Fried meat fingers are laid out in a pan with the sauce, covered with a lid and stewed over medium heat for 30-35 minutes.

Krucheniki with mushrooms

Required Ingredients:

750 g pork (loin or neck);
. 300 g of forest mushrooms (you can take champignons);
. 100 ml natural yogurt;
. 2 small onions;
. ground allspice, salt;
. 75 ml of water;
. vegetable oil.

Cut pork meat, beat off, salt, pepper and leave to marinate. Meanwhile, the filling is being prepared. To do this, fry the onion, cut into small cubes until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Put the cooled stuffing on pieces of meat and form torsions. Fix them with a thread or a toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the meat rolls with the resulting sauce, cover and simmer for 40 minutes over low heat.

Chicken rolls

Required Ingredients:

750 g chicken fillet;
. 225 g of hard cheese;
. 150 g of fat;
. 70 g butter;

. fresh parsley, dill;

. refined vegetable oil.

Lightly beat off the chicken fillet, cut into small plates, salt, pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Put the finished filling on the fillet pieces, wrap and fasten the rolls with toothpicks. Fold the formed rolls into a form greased with vegetable oil, cover it with foil, pinching the edges, and put in the oven for 30 minutes at a temperature of 180 °.

Krucheniki with prunes

Required Ingredients:

700 g chicken fillet;
. 100 g prunes (smoked);
. 100 g of walnut kernel;
. 100 ml homemade sour cream or natural yogurt;
. 75 ml cream;
. 80 ml soy sauce;
. 2 small onions;
. ground allspice, salt;
. 30 g butter.

Cut the fillet, beat off, salt, pepper. Mix soy sauce with sour cream (or yogurt) until a homogeneous consistency, pour the fillet and chopped onion into rings with the resulting marinade. Leave for 15 min. At this time, you need to prepare the filling. Dry the washed prunes, cut and mix with chopped walnut kernel.

Put the resulting mass on pieces of fillet and form rolls.

Secure them with string or a toothpick. Put the meat rolls into a baking dish greased with butter, pour over the soy sauce marinade, put onion rings on top, brush with cream and send to bake for 30 minutes at a temperature of 180 °.

Mackerel fillet rolls

Required Ingredients:

2 carcasses of fresh mackerel;
. 50 g butter;
. 150 g of hard cheese;
. juice of a quarter of a lemon;
. 1 clove of garlic;
. fresh parsley, dill;
. salt, ground allspice;
. vegetable oil.

Thoroughly wash the mackerel, divide into fillets, remove stones, sprinkle with lemon juice, salt, pepper and set aside for 10-15 minutes. While the fish is marinating, you can prepare the filling. Finely chop the greens, grate the garlic and cheese.

Mix the resulting ingredients with butter (softened). Grease the mackerel fillet with the filling, roll up and fix with a thread. Grease the resulting rolls a little with vegetable oil, put in a baking dish and put in the oven for 20 minutes at a temperature of 180 °.

With stuffing inside - this is exactly the dish that is equally suitable for both everyday and festive menus. The technology of their preparation is quite simple, but it requires a certain amount of time and patience. After reading today's post, you will learn how to make pork rolls.

Option with carrot and cheese filling

It should be noted that this is a rather laborious process. But if you stock up on patience and do everything the right way, then the result will exceed even the wildest expectations. Before starting the process, be sure to make sure that your kitchen has everything you need. To cook pork rolls, the recipe with a photo of which can be seen below, you will need:

• Meat.
• Carrot.
• Hard cheese.

Also make sure you have a couple of cloves of garlic, salt, mayonnaise and black pepper on hand. All these ingredients will make the dish more tender and juicy. And thanks to salt and pepper, the amount of which is determined taking into account the personal preferences of the cook and his family members, the meat will not be insipid and tasteless.

Pork krucheniki: recipe with photo step by step

Pre-washed and dried with paper towels, the meat is cut into thin plates, the thickness of which does not exceed one centimeter. After that, they are beaten with a kitchen hammer so that they increase in size, and then sprinkled with pepper and salt.

Taken in equal quantities, carrots and hard cheese are rubbed with a medium grater and combined in one bowl. Garlic passed through the press and a couple of tablespoons of mayonnaise are also sent there. It is important not to overdo it so that the filling does not turn out to be very liquid.

To cook pork rolls, the recipe with a photo of which is discussed in this publication, spread the carrot-cheese mass on the beaten meat plates and wrap them in rolls. For fixation, each of them is tied with a thread. The resulting semi-finished products are sent to a hot frying pan, greased with vegetable oil, and lightly fried. After they have cooled, the threads are carefully removed from them and placed in a baking dish. Top the rolls with a small amount of mayonnaise and send them to the oven. Pork rolls are cooked at a temperature of two hundred degrees. After a golden crust appears on them, they are removed from the oven and served at the table.

Variant with mushroom filling

This recipe is interesting in that it involves the use of a slow cooker. Using it, you can relatively quickly cook juicy and satisfying meat rolls with fragrant tomato sauce. To make delicious pork rolls, try to go to the store in advance and purchase all the necessary components. Your list should include:

• Four hundred grams of pork pulp.
• A couple of heads of onions.
• One teaspoon of starch and granulated sugar.
• Two hundred grams of champignons.
• Fresh chicken egg.
• Four tablespoons of vegetable oil.
• A glass of water or meat broth.
• 50 grams of hard cheese.

Additionally, in your kitchen there should be one tablespoon of sour cream and tomato paste. Salt and ground pepper will be used as spices. Their number depends on the taste preferences of the cook and his family.

Pork krucheniki: a recipe with a photo in a slow cooker

Pre-washed and dried meat is cut into one and a half centimeter plates and beaten well with a kitchen hammer. Pork prepared in this way is salted, peppered and set aside.

On a hot frying pan, greased with vegetable oil, send chopped onions and fry over medium heat. After three minutes, chopped champignons are added to it and cooked until the excess liquid has completely evaporated. After that, the fried onion-mushroom mass is placed in a clean container. Chopped boiled egg and grated cheese are also sent there. All salt, pepper, season with sour cream and mix well.

In the middle of each beaten piece of meat, the resulting filling is laid out, rolled up and secured with thread or wooden toothpicks. Semi-finished products are lightly fried in a pan and transferred to a plate.

A chopped onion is sent to the multicooker bowl, greased with vegetable oil. When it acquires a golden hue, a mixture of broth, starch, sugar and tomato paste is poured into the container. After boiling the contents of the multicooker, almost ready-made pork rolls, previously freed from threads or toothpicks, are laid out in it, and the “Stew” mode is activated. After about half an hour, the dish can be served at the table.

Krucheniki is an exquisite meat dish of Ukrainian cuisine. The name of this dish most likely comes from the word “twist”, as it is a piece of meat beaten into a thin pancake, in the middle of which minced meat or other filling is tightly twisted. You will learn how to cook kruzhiki with various fillings from the recipes with photos that we have selected especially for you.

Pork knuckles

This dish will easily become the main dish of any banquet. Despite the fact that they are prepared from different meats, pork rolls are a favorite.

Required components:

• 500 g pork loin;
• 150 g of cheese;
• 2 onions;
• 1 carrot;
• 100 ml cream;
• a bunch of dill and parsley;
• salt, freshly ground black pepper;
• breadcrumbs;
• Olena is odorless.

Sequential Description:

1. Loin mode in pieces as for chops and beat them lightly. Pepper, add on both sides.
2. We chop one onion and fry in a small amount of fat. Cool and add coarsely grated cheese and finely chopped greens. Mix well.
3. We put the finished cheese-vegetable mixture in the chop and form a tight roll. We fasten it with a toothpick or culinary thread.
4. Roll each roll in breadcrumbs and fry in preheated Oleina until golden brown.
5. Chop the remaining vegetables. Fry until golden, then add cream to them. Mix well.
6. We spread meat rolls in the finished frying, cover with a lid and simmer for half an hour over low heat.

Krucheniki with mushrooms

The recipe for pork rolls can change due to the variety of fillings, which are now invented a lot. Mushrooms are often used, as they give the dish satiety.

List of products for 500 g of meat:

• 200 g of champignons;
• 2 onions;
• salt, spices to taste;
• 50 g butter;
• 100 ml cream;
• frying oil.

1. Finely chop the mushrooms. Pour them into a pan with ghee and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
2. We cut the meat and beat it off as it should be. Sprinkle with spices and salt. We wrap the mushrooms inside, fix with a thread.
3. Fry krucheniki with mushrooms and put in a heat-resistant dish.
4. Pour them with cream and keep in the oven for a quarter of an hour at 180 degrees.

Krucheniki with sauerkraut

The dish prepared in this way is also called Volyn kruzhiki. The original filling gives them an unusual taste.

The number of products required for ½ kg of pork carbonate:

• 300 g of sauerkraut;
• 1 onion;
• 100 g sour cream;
• salt, spices at will;
• breadcrumbs for breading;
• Olena is odorless.

1. Finely chop the onion and fry in oil until golden. Add sauerkraut to it. Mix everything, add salt and simmer for about 10 minutes.
2. We divide the fillet into pieces, beat each one and wrap slightly cooled cabbage in it.
3. Each roll is dipped in sour cream, rolled in breadcrumbs and cooked on a hot Oleina.
4. We put the fried rolls in a deep saucepan, add the rest of the sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.

Chicken fingers with prunes

Chicken fillet is very tender, and prunes add piquancy to such a dish.

Products that are required for 300 g of chicken pulp:

• 150 g pitted prunes;
• 100 ml of mayonnaise;
• 50 ml cream;
• 30 ml soy sauce;
• 1 bulb.

Sequential Description:

1. Soak prunes for a little in warm water, then dry.
2. We divide the fillet into pieces of not very large size. We beat off not too thinly.
3. Mayonnaise diluted with soy sauce. In the resulting marinade, lay out the chops and onion cut into half rings, let them brew.
4. Put one cream into the marinated meat and roll it up. We fix the fingers with prunes with a toothpick and put them in a baking dish.
5. Pour the rest of the marinade with the onion on top, pour over the cream and put it in the oven to cook at a temperature of 180 for no longer than 35 minutes.

Rolls with lard and garlic

Depending on the choice of filling, the taste of the dish changes. If you put this option in the middle, then you will get slightly spicy and very juicy meat.

The number of ingredients for half a kilogram of chicken fillet:

• 150 g of Russian cheese;
• a few cloves of garlic;
• 150 g of fat;
• 50 g of spread;
• 100 g sour cream;
• Olena;
• salt, freshly ground pepper.

Description of cooking step by step:

1. We divide the fillet into small pieces and beat off a little. Sprinkle with salt and pepper. Put them in a bowl and brush with sour cream. Let it stand for at least half an hour.
2. Salo cut into small cubes. Three large cheese. Chop the garlic very finely. Mix everything with salt and ground black pepper.
3. In the middle of the chop we put the prepared minced meat, twist and chip off with a toothpick. Fry in a small amount of fat until golden brown.
4. We rub the form with a spread. Put the chicken pieces in it. Pour cream over, cover with foil and put in the oven for 30 minutes at 180 degrees.

Veal rolls

The recipe for veal rolls is quite simple to make. Thanks to rice, they turn out to be very satisfying, and additional stewing in the broth makes them tender and juicy.

A set of products for 400 g tenderloin:

• 100 ml of broth;
• 100 ml sour cream;
• 100 g of rice;
• 1 onion;
• 1 boiled egg;
• some greenery;
• flour;
• seasonings, salt;
• vegetable oil.

1. Boil rice until tender. Finely chop the onion and fry until golden. We put cereals, chopped greens and an egg in a pan. Mix well, season with salt and pepper to taste.
2. We divide the veal into pieces and beat off. Put the minced meat in the middle and twist, securing with a thread.
3. We heat the oil and fry each roll, which we put in a saucepan.
4. We mix the broth with sour cream, warm it up a little and pour it into a saucepan with meat. Cover with a lid, bring to a boil and lower the heat to a simmer. Let's simmer for 40 minutes.

Puff pastries with bacon

Despite the fact that in the traditional version this is a meat dish, there is another type of cooking such a dish, but from dough. For their preparation, we will use ready-made puff pastry, after defrosting it.

We also need:

• bacon - 150-200 g;
• onion - 1 pc.;
• garlic - a couple of cloves;
• sweet chili sauce - a few teaspoons;
• grated cheese - approximately 100 gr;
• 1 yolk for lubrication;
• sesame seeds for dusting.

1. Bacon (can be replaced with ham) cut into very small cubes. Chop the onion and garlic as finely as possible. In a small amount of oil, fry everything until golden. Remove to a plate and let cool slightly.
2. Roll out two layers of dough. Lubricate the first layer with sauce, crush with grated cheese. Then we distribute the cooled filling over it. Cover with a second layer on top. We cut them into strips about 3 centimeters wide. Then we twist each strip, forming spirals, and lay it out on a sheet covered with baking paper.
3. Lubricate with loose yolk, crush with sesame seeds. Bake puff pastries at 170 degrees until cooked.

Despite the ease of preparation, meat rolls will perfectly complement your menu. Having tried them at least once, you will cook them quite often, as you and your family will surely like them.

Video: Juicy home-style rolls

A real festive dish from Ukrainian cuisine - kruzhiki! From meat with fillings - prunes, cheese, lard, mushrooms.

• Pork (balyk) - 900 g
• Salo (smoked) - 110 g
• Soy sauce (TM Kikkoman) - 2 tbsp. l.
• Water - 2 tbsp. l.
• Dill - 10 g
• Garlic - 5 tooth.
• Onion - 1 pc.
• Allspice
• Black pepper (ground)
• Vegetable oil - 3 tbsp. l.

Pork balyk is well suited for krucheniki. You can also use the neck, but it will turn out a little fatter.

Cut the meat into thin pieces across the fibers, up to 0.5-1 cm thick. I got 13 pieces. Each piece must be beaten well so that the meat is very thin. Cut each broken piece in half. Krucheniki are especially tasty when they are small! A big roll made from a thick piece of meat loses its charm...

Now mix soy sauce with water. Lubricate each broken piece of meat with soy sauce with a brush, sprinkle with ground black pepper.

Stack up. Like this.

While the meat is marinating (15 minutes is enough), you can do the filling. Cut the smoked bacon into small cubes, chop the dill and squeeze out the garlic. We mix everything, pepper to taste.

We spread the filling on one edge of the meat piece, wrap it with a roll, starting from the side where the filling is, we fasten it with a toothpick.

Heat up a frying pan with vegetable oil. Fry the krucheniki on both sides over high heat until golden brown, put in a saucepan.

Pour the fried krucheniki with boiling water, add the onion (pre-cut into cubes and lightly fry), allspice, salt. Simmer for 15-20 min. You can submit!

When you try the twists, you will not regret the time spent at all!

Recipe 2: pork knuckles in the oven (with photo)

Delicious and juicy pork rolls with cheese, which are called krucheniki in Ukraine, are a real festive dish! They are prepared in one breath, however, as they are eaten, so cook several servings at once. Krucheniki are an excellent substitute for ordinary chops and a great variation on the theme of cordon bleu cutlets. In Ukraine, such a dish is necessarily prepared for any celebration, from birthdays to weddings and christenings.

For rolls, get excellent pork pulp with light layers of fat, which will give the rolls juiciness.

• 0.5-0.7 kg pork pulp
• 150 g hard cheese
• 50 ml vegetable oil
• salt and pepper to taste
• greens to taste

Rinse the pork flesh in water and pat dry with a paper towel. Cut it into thin slices and beat each of them with a culinary mallet both on one side and on the other. Cut the cheese into long sticks according to the size of the broken slices of meat. Lay a piece of cheese on a slice of pulp.

Roll it up and wrap it with a thread, preferably black or white, so that the paint does not fade from it when frying.

In the same way, start all the slices of pulp and roll them into rolls, wrapping them with thread or culinary twine.

Pour vegetable oil into a frying pan or saucepan and fry the rolls on it until golden brown on both sides for 8-15 minutes.

While they are fried, grate hard cheese on a fine grater.

Grind the washed greens: dill, parsley, green onions, etc. and mix it with the cheese.

Remove the threads from each twist, put them back in the mold and sprinkle them with cheese so that they are completely under its layer. Place the skillet in the oven and bake for about 15-25 minutes until the cheese crust is golden brown.

Serve the dish hot to the table, equipping it with any side dish to your liking.

Recipe 3: chicken fillet rolls (step by step)

Today we offer one of the simple, delicious dishes that you yourself will eat with pleasure, and guests are not ashamed to serve. One of the conveniences of kruzhiki is that they can be cooked in 2 servings, which allows you to get a quick dinner or a quick breakfast. Well, if you are waiting for guests, this is generally a “lifesaver”: they prepared it the day before, and with the arrival of guests - 10 minutes on the stove - and the hot is ready

• 400 g chicken fillet;
• 200 g of fresh mushrooms (champignons, honey agarics, boletus, etc.);
• 2 small onions;
• 100 g sour cream;
• 70 g of vegetable oil;
• 2-3 tbsp. spoons of flour;
• salt, pepper to taste.

Cut the chicken fillet into 3-4 parts (depending on size), beat well, salt and pepper.

Chop the onion, wash and chop the mushrooms. By the way, pre-prepared and frozen mushrooms are very good for krucheniki.

Pass the onion until “transparent”, add the mushrooms, fry over low heat until tender. Grind everything with a blender or through a meat grinder. Salt and pepper. Mince is ready.

Put minced meat on each piece of fillet, twist it into a roll and tie it with a thread (2-3 tablespoons of minced meat should be left for the sauce).

Fry on both sides - 5-7 minutes each.

Prepare mushroom sauce. Fry flour in vegetable oil until golden brown, add sour cream and minced mushrooms. Salt to taste.

Remove the threads from the twisters, put them in a saucepan and pour over the minced mushrooms. The preparation is ready.

Before serving, put on a small fire and simmer for 10 - 15 minutes.

Recipe 4: Mushroom Rolls (Step by Step Photos)

The recipe for Ukrainian cuisine is beef krucheniki (rolls) with mushrooms, pickles and cheese.

• Beef (cue ball)
• Onion - 0.5 pcs.
• Champignon
• Pickled cucumbers - 1 pc.
• Salo salty
• Sour cream - 3 teaspoons
• Vegetable oil
• Pepper

To prepare meat rolls with mushrooms, we prepare the ingredients.

We cover the beef with cling film or a plastic bag and beat it off with a kitchen hammer. Salt and pepper to taste.

Onion cut into cubes.

Cut mushrooms into large cubes.

Fry the onion in vegetable oil until golden brown.

Add mushrooms and fry until cooked.

We also send diced cucumbers there.

Remove the filling from the heat and mix with grated cheese.

Lay out the filling.

We wrap the filling in meat pieces like cabbage rolls.

Cut the salo into large pieces and heat in a pan.

We spread the meat rolls in a pan (roll 3 rolls in flour). Pour in a little vegetable oil and fry the meat rolls with mushrooms on all sides.

Add a little water, cover with a lid and simmer for 40 minutes until tender.

Remove the rolls from the pan and let them cool slightly. Add sour cream to the pan and heat slightly.

Serve meat rolls (rolls) with mushrooms to the table, pouring sour cream sauce. Bon Appetit everyone!

Recipe 5: Chicken Rolls with Cheese and Tomatoes

Usually, krucheniki are beaten meat wrapped in a roll with some kind of filling. Although the dish cannot be called difficult to prepare, it is worth spending a lot of time for more people to spin the Nth number of twists. You can bake rolls in the oven, or you can fry in a pan.

If you decide to fry your rolls, you will need more vegetable oil and a toothpick. Toothpicks are needed to fix the rolls, as they unfold when frying. If there are no toothpicks in the house, you can use kitchen string. But most importantly, do not forget to remove it before serving the dish on the table, and this will take a certain amount of time.

If you bake meat rolls, you do not need to fix them. Such a dish will go well for a hearty lunch, a romantic dinner, and even on a festive table.

From the specified amount of ingredients, 2 large chicken rolls are obtained.

• Chicken fillet - 2 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Tomatoes - 1 pc.
• Cheese - 20 g
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Thyme - 2 sprigs

Wash the chicken fillet thoroughly, remove excess fat. Beat the meat on both sides (chicken meat is beaten only slightly), salt to taste, sprinkle with black pepper. Approximately, the thickness of the piece should be 1 - 1.5 cm.

Wash the tomato, cut into strips if possible. Cheese cut into long slices. Spread the chicken fillet on the work surface. On the edge of the beaten meat, put the sliced ​​\u200b\u200btomato and cheese slices.

Wrap the meat in rolls.

Transfer the chicken rolls to a refractory form lined with baking paper or foil (you can simply grease the refractory form with vegetable oil). Pour a little vegetable oil on top so that the rolls do not dry out during baking. Sprinkle with sesame seeds and fresh thyme leaves (or other herbs, if desired). Bake meat chicken rolls with cheese and tomato in an oven preheated to 180 C degrees at an average level for about 15-20 minutes or until the rolls are ready. (If the stuffed meatballs start to burn, cover them with foil, glossy side up).

Chicken fillet rolls with tomato and cheese are best served immediately, while the meat is warm. Rice, buckwheat or mashed potatoes are perfect for a side dish.

Before serving, decorate a plate of meat rolls with fresh vegetables. Bon appetit!

Recipe 6: Pork Rolls with Prunes

This recipe will appeal to all lovers of prunes! Cooking pork.

• pork - 700 grams;
• prunes - 20 pcs;
• mayonnaise - a little;
• spices for meat - to taste;
• salt - to taste

I had a piece of meat for meatballs, 700 grams. First of all, you need to count 20 pieces of prunes, soak in hot water. Wash the meat, cut into slices across the grain.

Beat with a hammer, salt.

At this time, the prunes swelled. Drain water, squeeze prunes. Now sprinkle each piece of meat with spices, grease with mayonnaise, put 1 piece of prunes, roll up and fasten with a toothpick.

So twist all the chops:

Roll in semolina or breadcrumbs (I prefer semolina), dip in a beaten egg and fry in a pan over low heat under a lid.

The meat is juicy and flavorful!

Recipe 7: bacon and carrot rolls (with photo)

All dishes of traditional Ukrainian cuisine are tasty, satisfying and healthy. Separately, it is worth highlighting meat dishes - appetizing, fragrant and nutritious. A variety of stuffed meat rolls are especially popular. What kind of recipes for curls do not exist! I want to tell you how to make the classic version of this delicious dish - pork rolls stuffed with lard, carrots and garlic.

• pork - 600 g
• lard - 150 g
• carrots - 1 pc.
• garlic - 1 head
• salt and black pepper - to taste
• vegetable oil (for frying) - 50 ml.

We take a suitable piece of fresh meat and send it to the freezer for half an hour - it will be easier to work with it. We cut it like chops, that is, thin wide layers across the fibers. On both sides, not forgetting to wrap with cling film, we go through with a hammer. The meat should become very thin, almost transparent, but remain whole.

We cut the peeled carrots into strips, we do the same with lard. We spread all this on the beaten salted and peppered pork. We send the garlic there. If the teeth are large, cut in half.

Now we form rolls and fix each with wooden skewers or toothpicks. The kruchenik will turn out to be beautifully shaped and will not fall apart after frying, if the filling is cut so that it fits completely into a piece of meat.

In a well-heated frying pan, sparing no vegetable oil, fry the meat rolls until tender. Turn over so that the golden crust is all over the curl. Fire should be medium.

This dish is best served hot with some simple side dish - mashed potatoes, for example. But even cold rolls are great! It is advisable to remove the skewers before serving or just warn the guests.

Recipe 8: meat rolls with champignons

Krucheniki is one of the signature dishes of Ukrainian cuisine. A festive and exquisite meat dish, original, and even with a spicy twist. The name "twisted" comes from the word "twist" - after all, to cook these meat rolls with filling, you need to beat off a piece of meat (or fish), flatten it like a pancake, put specially prepared minced meat inside and twist it into a tight roll - here you have a krutnik !

The fillings for these meat rolls can be mushrooms, cottage cheese, vegetables, dried fruits - everything your culinary fantasy comes up with!

Cooking the recipe below may seem like a bit of a hassle, but it's actually not as hard as it looks, and it's really delicious! So stock up on groceries, carefully read the recipe for pork knuckles and let's cook!

• 1 kg pork loin;
• 500 g of champignons;
• 2 large onions;
• 2 eggs;
• 1.5 cups of grated mozzarella cheese (or suluguni);
• 1 cup heavy cream;
• salt and ground black pepper - to taste;
• some sunflower oil.

Get all the ingredients ready: Pork loin works best for this recipe. Cut it into pieces about 2-2.5 cm thick (a kitchen chop will make the chops thin). Hard boil the eggs and cool to room temperature. You also need to prepare a thin cotton thread or toothpicks (I use these this time, but sometimes it's easier to just wrap the rolls with thread so that they do not unfold).

Start by preparing the mushroom filling. To do this, heat a frying pan with 2-3 tablespoons of oil over moderate heat.

Peel and cut the onion into quarter circles, add to the preheated skillet and sauté until softened and golden brown (about 10 minutes). Remember to stir from time to time.

Rinse and clean the mushrooms (I usually remove the skin from the cap and peel the mushroom leg a little with a knife, and then rinse them with cold water). Then cut the peeled mushrooms into cubes.

When the onions are ready, add the chopped mushrooms to the skillet and saute the onions and mushrooms together for 10-15 minutes, stirring occasionally. In this case, the mushrooms will decrease in size and release moisture. When the moisture has evaporated, remove the pan from the stove.

Remove the onion-mushroom fried from the skillet to a bowl. Peel the eggs, chop them and add them to the bowl as well.

We also add grated hard cheese there.

Mix well all the ingredients, salt and sprinkle with black pepper to taste. Mushroom stuffing is ready!

Now it's time to tackle the pork for the rolls. Beat the cut pieces of meat with a hammer to a thickness of about 1 cm. If the size of the chops is too small to roll them into rolls, you can combine two slices for one roll.

Sprinkle the pork with salt and spices on both sides. Place about 2 tablespoons of filling on each chop and roll into a tight roll.

Secure each twist with wooden toothpicks or fine cotton thread.

Repeat these steps for the rest of the chops, filling them with minced mushrooms, folding and securing the rolls with toothpicks.

Heat vegetable oil in a large skillet over moderate heat. Fry each roll on both sides. Start on the side with the seam and fry until golden brown. When the meat is fried on this side, feel free to remove the toothpicks, the roll will no longer unfold (if you secured the rolls with a thread, it can be removed after frying).

After that, put the rolls in a baking dish or in a cauldron with metal handles. (I get an average of 16-18 rolls).

Mix approximately 1.5 cups of water with cream or sour cream. Add a little pepper and salt and pour the mixture over our rolls in the form.

Bake pork rolls with mushrooms in a preheated oven at 180°C for approximately 30 minutes.

Serve the pork chops warm or hot with any side dish of your choice. Bon appetit!