Step 2: Prepare the Filling
Sauté the Vegetables: In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Then, add the diced red and green bell peppers and sauté for another 5 minutes until the peppers begin to soften.
Cook the Chicken: Add the diced or shredded chicken to the pan with the vegetables and season with salt, pepper, and minced garlic. Cook everything together for another 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined. Remove the filling from the heat and stir in 20 g of grated cheese. Set the filling aside to cool slightly.
Step 3: Assemble the Potato Rolls
Preheat the Oven: Preheat your oven to 200°C (390°F).
Prepare the Potato Sheet: On a parchment-lined baking sheet, spread the potato dough evenly into a rectangle about 1 cm thick. This will form the base for your rolls. Make sure the layer is even to ensure uniform baking.
Bake the Potato Sheet: Bake the potato sheet in the preheated oven for 20-25 minutes, or until it begins to firm up and take on a slight golden color.
Step 4: Roll and Fill
Add the Filling: Once the potato sheet is baked and slightly cooled, spread the chicken and bell pepper filling evenly over the surface of the potato layer.
Roll the Potato Sheet: Carefully roll the potato sheet into a log, starting from one of the shorter edges. Use the parchment paper to help guide the roll, ensuring it stays tight and intact.
Step 5: Bake the Rolls
Top with Cheese: After rolling the potato sheet with the filling, place the roll-ups back onto the baking sheet. Sprinkle 100 g of grated hard cheese over the top of the roll.
Bake Again: Return the potato roll to the oven and bake for an additional 15 minutes at 200°C, or until the cheese is melted, bubbly, and golden brown.
