Crisp Spiced Beef, Sausage, and Cheese Rolls

Crisp yufka rolls packed with pastırma, sucuk, kaşar, tomatoes, and peppers, then crumb-coated and oven-baked.

By Moow Editorial ·

Golden crumb-coated rolled pastries filled with meat, cheese, peppers, and tomato
Photo: HakanIST · CC BY-SA 4.0 via Wikimedia Commons · cropped by Moow
  • Seal the yufka snugly around the filling and keep the unfilled sheets covered so they do not dry out.

At a glance

Read through the method once, then prep the ingredients in the order listed.

  • Yield: Serves 8; about 16 pastries
  • Prep time: 25 minutes
  • Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 8; about 16 pastries.

  • Calories: 570 kcal
  • Protein: 33 g
  • Carbohydrates: 26 g
  • Fat: 37 g
  • Sodium: 2016 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pastries

Have these measured and ready before you begin.

  • 4-5 sheets prepared yufka; use large, thin fresh flatbread sheets rather than puff pastry
  • 12.7 oz (360 g) pastırma, air-dried spiced beef; bresaola is a milder substitute
  • 5.3 ounces (150 g) sucuk, a dry garlic-spiced sausage
  • 400 g kaşar cheese (14.1 oz), grated; use mild cheddar or low-moisture mozzarella if unavailable
  • 3 red kapya peppers; red bell or Romano peppers may substitute
  • 3 çarliston peppers; use mild Cubanelle or pale green frying peppers
  • 3 tomatoes
  • 2 tablespoons neutral oil

Brushing Sauce

  • scant 1/2 cup (100 ml) neutral oil
  • scant 1/2 cup (100 ml) milk

Coating

  • 2 egg yolks
  • scant 1/2 cup (100 ml) milk
  • 1 1/2 cups (90 g) plain dry breadcrumbs

Directions

1. Finely dice the peppers and sauté them in the 2 tablespoons neutral oil for 2-3 minutes.

2. Combine the peppers with chopped pastırma and sucuk, peeled diced tomatoes, and grated kaşar.

3. Cut each yufka sheet into 4 equal triangles. Stir together the scant 1/2 cup oil and scant 1/2 cup milk, then brush the mixture over each triangle.

4. Place filling along each triangle's wide edge, fold in the sides, and roll into a broad cylinder.

5. Whisk the egg yolks with the scant 1/2 cup milk. Dip each roll in the mixture, then coat it with breadcrumbs.

6. Arrange on a parchment-lined sheet and bake at 350°F (180°C) for 30 minutes, until crisp and deeply golden.

7. Serve hot.

Sources

  1. USDA FoodData Central — April 2026 data release

Contains wheat, milk, egg, and possibly sesame depending on the yufka. Because sucuk may be sold raw, cook the filling to at least 160°F (71°C) and serve the pastries piping hot.

Explore more stories