Apeldoornsche Loaded Lasagna Rolls
Forget the standard party snacks and casseroles; these Apeldoornsche Loaded Lasagna Rolls are the hit of this BBQ season! This is the fast and ultimate street food sibling of the famous shotgun shells. We use fresh lasagna sheets, stuff them tightly with a spicy, cheesy minced meat mixture, wrap them in bacon, and smoke them low & slow on the BBQ. We finish them right over the fire for an insanely crispy bacon jacket. No hours of prep time, ready to grill immediately!
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The Battle Plan
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1. Making & Dividing the Rub
Mix the brown sugar, paprika powder, salt, pepper, and Italian herbs well in a bowl.
Tip: Use about two-thirds (2/3) of this rub for the minced meat, and save one-third (1/3) to generously season the outside of the bacon rolls later. Because we do not use sauce, this rub is crucial for a flavorful crust!
2. Kneading the Filling
Put the beef mince and pork mince in a large bowl. Add the garlic and the reserved part (2/3) of your rub.
Knead this — preferably with your hands — into a smooth and sticky mixture so that the herbs are perfectly distributed.
3. 'Loading' the Rolls
Take a fresh lasagna sheet. Take a handful of the minced meat mixture and spread it evenly over the sheet.
Leave about 1 centimeter free on one of the short edges so the filling won't squeeze out later. Press the meat firmly without air bubbles.
Then sprinkle both types of cheese (grated cheese and mozzarella) over it and distribute some jalapeño pieces. Roll the lasagna sheet tightly towards the empty edge.
4. The Bacon Jacket
Take 4 thin slices of bacon per roll. Wrap the bacon overlapping and tightly around the roll so the pasta is completely covered (this prevents the pasta from drying out).
Then sprinkle the rest of your reserved rub (1/3) in a nice, even layer over the outside of the bacon.
5. the BBQ Setup (Indirect)
Set up the BBQ for an indirect session (with plate setter) and aim for a stable temperature of 150°C. Add a chunk of smoking wood to the glowing coals.
6. Smoking (Low & Slow)
Place the Apeldoornsche Loaded Lasagna Rolls on the grate and let them smoke for 1 hour. The minced meat cooks in its own juices, the cheese melts, and the fresh pasta becomes wonderfully soft.
7. Searing for the Crispy Crust (Direct Heat)
After an hour, take all the rolls off the grate and place them on a board. Carefully remove — using your heat-resistant gloves! — the plate setter from the BBQ.
Open the vents and increase the temperature to 200°C for direct heat.
Place the rolls back on the grate directly above the coals. Stay close by and turn them regularly; you want to sear the bacon nice and crispy all around. The sugar in the rub on the outside will caramelize beautifully.
Serving: Take the rolls warm from the BBQ. When you cut them in half, you will see the perfect ring of soft pasta, melted cheese, smoky meat, and a crispy seasoned bacon jacket. Enjoy!
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