Low-carb Big Mac Roll
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g low-fat quark
- 100 g cheese, rated
- 3 egg (s)
For the sauce:
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 2 tablespoon natural yogurt
Also:
- 250 g minced meat
- salt and pepper
- 3 slices processed cheese (e.g. )
- 3 pickles or pickles
- salad
- Tomatoes)
Print Recipe
Pin Recipe Instructions
- Mix the low-fat quark, grated cheese and eggs into a thick mixture and spread on a baking sheet lined with baking paper. Bake at 180 ° C top / bottom heat in a hot oven for about 20 minutes. Let the dough cool down.
- Mix the ingredients for the sauce.
- Fry the minced meat in a pan with salt and pepper until crumbly. Slice the cucumber and add to the minced meat. Spread 2/3 of the sauce on the baked dough. Spread the still warm minced meat over it and let the toast cheese melt over the minced meat.
- Then place lettuce and possibly tomatoes on top and spread the rest of the sauce on top. Use the parchment paper to roll up the dough so that the Big Mac roll looks like a Swiss roll.
- It is important not to spread too much on the dough, otherwise the roll will be too thick and the filling will ooze out at both ends.
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