Easy Ground Beef Roll (Rocambole)

Prepare the mixture for the casing by combining the ground beef, egg, grated onion (or onion soup mix, if preferred), salt (be cautious if using soup mix), pepper, and the two tablespoons of all-purpose flour to bind it.

Place the beef mixture inside a large plastic bag, carefully flattening it out to form a rectangle of uniform thickness (approximately 9 x 12 inches, leaving space on the edges to roll).

Fill the meat, spreading the ham, mozzarella cheese, raw grated carrot, thinly sliced tomato, chives, and the corn and pea mixture over the entire surface of the meat, leaving a clear border to seal the edges.

Gently roll up the meat, forming a roulade (roll), and seal the ends tightly so the filling doesn't leak out during cooking.

Transfer the roll to a baking dish lightly greased with a little oil or mayonnaise.

Bake the roll in a preheated oven for approximately one hour, or until golden brown on top. If it browns too quickly, cover it with aluminum foil.

Remove from the oven, let it rest briefly, and transfer it to a serving platter before slicing and enjoying.