Kheema Rolls

I dislike leftovers.  What’s nice is when you freshen a leftover up and turn into something spiffy.  Something so spiffy that might lure a non-meat person into wanting to grab it, because well, when there’s meat inside a roll, how is one to know?  That’s the magic of a meat roll.

8 oz bread dough
6 oz kheema curry
1 oz mozzarella cheese
1 egg yolk, beaten
Sesame seeds

Divide dough into 1 ounce pieces and flatten slightly.

Mix together kheema curry and cheese.  Spread mixture evenly on the pieces of dough.  Seal, meeting the edges together and shape into a ball.

Glaze the rolls with egg, and sprinkle sesame seeds. Let the rolls rest until they have risen, about 30 minutes.

Bake at 350°F (175°C), until rolls are nicely golden.


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