Knead the dough ingredients into a smooth dough until it is elastic and no longer sticks. Spread thinly with oil and leave to rest under a warm bowl for approx. 30 minutes.
In the meantime, clean and chop the vegetables. Sweat the peppers and onions in clarified butter or oil, drizzle the mushrooms with lemon juice, and sauté briefly. Season with salt and pepper.
Soak the bread roll in a little milk, put it well, add to the minced meat, as well as the spices, eggs and a little milk. Knead the meat dough well, it should be relatively soft.
Now place the strudel dough on a lightly floured kitchen towel or baking paper and roll it out into a rectangle thick with the back of a knife. It shouldn`t tear - always roll it out from the middle to the edge, possibly flour a little more (but not too much), you can then pull out the dough a little with your hands.
Spread the minced meat on the dough, leaving a margin of approx. 2 cm on 3 sides. Then spread the vegetables on top and then place the cheese slices on top. Pay attention to the free edge.
Roll up the strudel from the broad side (on which there is no free edge). When you have rolled up about 1/3, the ends are turned up and the strudel rolled up further. Using the cloth, place on a baking sheet that has been greased or lined with baking paper (the strudel must lie on the seam so that it does not rise when baking).
Brush with oil, bake at 180 - 200 ° C for approx. 40 minutes. Cut the rest of the cheese into approx. 1 - 2 cm wide strips and place them on the strudel in a diamond shape, bake briefly until the cheese has melted - done.
This strudel is very variable, you can fill it with all kinds of vegetables, cheese or meat can also be omitted, then just use more vegetables.
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