How to make
Put the mince in a deep bowl, break the egg, add the yoghurt, breadcrumbs and spices, knead the mince well and leave it to sit for 30 min.
In the meantime, put the finely chopped leeks in a deep pan to saute. Once nearly done, add the sliced mushrooms, after about 5 min. pour in the wine, add black pepper and salt, stir. Once the filling is nearly ready, remove it from the stove.
Take a sheet of transparent plastic wrap, put it on the counter and oil it. Spread out the mince in a large rectangle on top, pour the stuffing over the mince and spread it out carefully all over it.
Wrap it into a tight roll and put it in an oven dish laid out with baking paper. Pour in just a little bit of water and a little oil.
Bake the roll about 35 min. at 430°F (220 °C), take it out of the oven, distribute the slices of bacon on the roll at equal distances from one another, tucking their ends underneath the roll. Between the bacon slices, arrange wide and thin pieces of cheese, bake for another 10 min. to a golden crisp.
