This Thanksgiving, why not roll yourself a scrumptious, savory potato swill roll?
2 potatoes, thinly sliced
1 cup Parmesan cheese
Salt and freshly ground black pepper, for seasoning
2 tablespoons olive oil
1 ½ cup shredded chicken
1 clove garlic
½ carrot, cubed
Generous handful of spinach
¼ cup green olives, chopped
10 to 11 ounces mozzarella, sliced
Preheat oven at 350 degrees.
In a baking pan that has been lined with parchment paper, sprinkle the Parmesan cheese over the entire surface.
Next, add sliced potatoes in rows, with each potato slightly placed on top of one another. Sprinkle more Parmesan, and season with salt and black pepper.
Bake for 20 minutes.
In a frying pan, add the olive oil. Once heated, add the shredded chicken and cook for 5 minutes.
Add the onion, and sauté for 3 minutes, then add the garlic and carrot, and sauté for 5 minutes.
Next, add spinach, and cook for 2 minutes. Stir well to combine.
Lastly, add olives, salt, and black pepper. Stir together.
Add the chicken filling on top of the potato dough, and spread evenly.
Place a layer of mozzarella cheese over filling, and roll the dough into a swiss roll.
Place back in the oven for 40 minutes, or until golden brown.
Remove from oven, and allow to cool. Serve.