Meat roll with mozzarella and cream sauce

The recipe is analogous to a “Stephanie” roll with the difference that the filling is completely “clean”. Do not be afraid of the long recipe, because the preparation itself does not take much time.
I was a little skeptical about the minced meat sauce, but the result was impressive – slightly sweet, slightly sour and in combination with cream sauce, the flavors are added wonderfully.

Necessary products:

1 kg. minced meat
1 stalk of dill
1/2 red
1/2 green pepper
1 egg
1 onion
savory, black pepper, salt

For the filling:

200 g of ketchup, sugar and salt

For the sauce:

50 g of butter
1/2 op. philadelphia flavored green spices
200 ml. water
1 tbsp. mustard
5 mushrooms

Method of preparation:

Mix the minced meat with the spices and divide into two balls.

Spread one on a yen tray and arrange the filling on top.

Seal with the second part of the minced meat.

Put ketchup sugar and salt in a bowl and spread this mixture on the roll. Bake for about 45 minutes.
Meanwhile, prepare the sauce.

Put the butter in a pan, pour the crescent mushrooms and stew. Pour the water and cook the mushrooms. When soft, add cream cheese and mustard. Stir until the sauce thickens.

Contrary to my expectations, the cream sauce turned out to be light.
The end result: juicy, juicy and juicy again.
Enjoy your meal.