Stuffed meat pinwheels with omelette, coppata bacon, and scamorza cheese are an amazing meat dish! I had some ground meat to use, and I thought of making these tender and delicious pinwheels with a cheesy filling that disappeared in no time at my house! The stuffed meat pinwheels are prepared in just a few minutes; make the omelette and cook it while you prepare the meatloaf dough. With a trick, they will remain tender and not dry, and you will get a delicious sauce; in a few minutes, you will make a great dish, perfect even for Christmas and New Year’s parties. You’ll make a great impression with little effort, and you can also make them in advance!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs ground veal
- 5.3 oz scamorza cheese
- 3.5 oz grated Parmesan
- 3.5 oz coppata bacon
- 1 egg
- 1 glass white wine
- to taste salt
- to taste black pepper
- to taste spices (to taste)
- to taste extra virgin olive oil
- to taste rosemary
- 1.8 oz Parmesan
- 2 eggs
- 1 sprig parsley
- to taste salt
- to taste black pepper
Steps
The stuffed meat pinwheels are very simple and quick to prepare. First, prepare the omelette: in a bowl, place the eggs, grated Parmesan, salt, black pepper, chopped parsley, and mix well. Transfer the mixture to a non-stick baking dish greased with a little oil and bake in a preheated oven at 356°F (180°C) for 7-8 minutes, perform the toothpick test to check doneness.
Meanwhile, prepare the meatloaf mixture: in a bowl, place the ground meat, grated Parmesan, egg, salt, black pepper, and spices to taste (I used a roast seasoning mix) and mix all the ingredients thoroughly.
Spread the mixture on a sheet of parchment paper to form a rectangle about 0.4 inches (1 cm) thick (tip: make it the same length as the longest side of the omelette). Fill it with slices of coppata bacon, omelette, scamorza cheese slices, and, using the parchment paper underneath, form a roll.
Cut the meatloaf into slices about 1.6 inches (4 cm) thick; you should get 8.
Place the stuffed meat pinwheels on a non-stick baking dish, add the white wine, a drizzle of extra virgin olive oil, a few sprigs of rosemary, and bake in a preheated oven at 392°F (200°C) for about 20 minutes.
Serve the stuffed meat pinwheels, pouring over the sauce that formed during cooking.
Advice:
The stuffed meat pinwheels can be stored in the fridge for a couple of days. You can also prepare them in advance and keep them in the fridge for up to 1-2 days (depending on when you bought the meat) or in the freezer (let them fully defrost before cooking). If you don’t want to make the omelette, you can also fill the stuffed meat pinwheels with only cold cuts and cheese, like cooked ham or speck, doubling the amount, or with cooked vegetables like spinach, mushrooms, or carrots; I love them this way.
More recipes with ground meat HERE
More recipes with ground meat HERE
