Stuffed Rouladen with cheddar cheese, bacon pieces and dipped in barbecue sauce
500g bag frozen spinach
8 medium potatoes
2 cups grated Cheddar cheese
¾ cup crumbled bacon pieces
12 slices inside round for roulade
½-1 cup barbecue sauce
1 tbsp dried onion flakes
Drain the spinach well and season with salt and ground black pepper
Boil potatoes until tender (add some garlic to the water for extra flavor), about 15-20 minutes. Drain well
Cut potatoes into smaller chunks (I did not mash them), then stir in cheese, bacon, and add salt, pepper, and dried onion flakes.
Unroll Rouladen and spread some spinach direct onto the meat, then add the potato mix and spread out over the length of the meat. Leave some space at the top and bottom end open to making it easier to roll. Roll up and place some toothpicks in to hold it together.
Place into a baking pan covered with some olive oil to prevent sticking.
Cover with barbecue source – I used a brush to paint it over the top and sides. Place in a preheated oven @ 400 Degrees F and bake for 30-45 minutes till done and browned.
Prepared by Esme Slabs