Cheese roll

Check the plastic bag so that there is no damage. Put the cheese in a bag, squeeze out the air and tie. Lower into boiling water for 10-15 minutes to melt the cheese. Pass the cottage cheese with parsley through a meat grinder, salt, squeeze out the garlic. If the mass is dry, you can add a little sour cream. Remove the bag with cheese from boiling water, untie and, without removing the cheese from the bag, roll it into a layer 5-7 mm thick. Cut the bag, spread cheese with curd filling. Put chicken meat or ham on top with a thick layer. Wrap the roll tightly, wrap in a bag and refrigerate. When hardened, slice.