Roll layered with chicken filling

1 kg puff pastry

500 g pulp cooked chicken

100 g grated hard cheese

1 egg

? glass olives, pitted

4 Art. l. tomato sauce

2 Art. l. olive oil

2 Art. l. ketchup

2 Art. l. dill and parsley chopped

1 Art. l. wine vinegar

? Art. l. chopped marjoram

salt

Skip chicken pulp through a meat grinder, add the tomato sauce, oregano, ketchup, vinegar, oil, herbs, salt and chopped olives, stir.

Roll out the dough to a thickness of half a centimeter in, put him stuffing, sprinkle it with cheese, roll into a roll.

First roll to cool, then put it on a baking sheet, oiled, greased surface with beaten egg roll, prick with a fork.

Bake the loaf until golden brown.

Before serving, roll puff stuffed with chicken cut into pieces a la carte.

How to choose a meat grinder. We will tell.