There are certain recipes that instantly take you back to moments when food wasn’t just about eating—it was about comfort, togetherness, and slowing down. Cheesy Beef and Potato Stuffed Roll is one of those meals for me. I remember the first time I made it on a chilly evening, with the kitchen filled with the smell of seasoned beef and buttery dough baking in the oven. It was one of those days where everyone was tired, hungry, and craving something cozy… and this dish delivered in every possible way.
Ingredients
Filling
- 1 lb 450 g ground beef
- 2 medium potatoes peeled and finely diced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt or to taste
- ½ tsp dried oregano
- 1 tbsp olive oil
- 1 cup 100 g shredded mozzarella or cheddar cheese
Roll
- 1 large pizza dough or roll dough store-bought or homemade
- 1 tbsp melted butter
- 1 egg for egg wash
- Optional: sesame seeds or dried herbs for topping
Instructions
- Prepare the filling
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft. Stir in garlic and cook for 30 seconds.
- Cook the beef & potatoes
- Add ground beef and cook until browned, breaking it up as it cooks. Stir in diced potatoes, paprika, oregano, salt, and pepper. Cover and cook for 8–10 minutes, stirring occasionally, until potatoes are tender. Remove from heat and let cool slightly.
- Add cheese
- Once the mixture is warm (not hot), stir in the shredded cheese.
- Assemble the roll
- Preheat oven to 375°F (190°C). Roll out the dough into a large rectangle. Spread the filling evenly, leaving a small border.
- Roll & seal
- Roll the dough tightly, seal the edges, and place seam-side down on a lined baking tray.
- Finish & bake
- Brush with egg wash and melted butter. Sprinkle toppings if using. Bake for 22–25 minutes, or until golden brown.
- Serve
- Let rest 5 minutes before slicing. Serve warm