You will need: Grill grate/ firebricks/spacer grate
Top heat:  approx. 220-250°C
Preheatingapprox. 30 minutes
Working hours: 30 minutes
Cooking time: approx. 30-35 minutes

Ingredients

For the filling

• 3 thick stalks of leek
• ½ bunch of fresh parsley
• 350 g potato dough (homemade or dumpling dough from the chiller cabinet)
• 50 g breadcrumbs
• 1 egg (size M)
• 30 g fried onions
• Salt, pepper, nutmeg

In addition

• approx. 12 slices of bacon
• 2-3 tablespoons liquid honey
• some oil for the mold
• short wooden skewers or toothpicks

Heat the Merklinger to 220-250°C.

Cut the leek in half lengthwise and wash well, including between the leaves.
Divide the porr stalks once (so that they fit into the pot) and blanch in boiling salted water for approx. 5 minutes. Rinse in cold water and drain. Remove the inner leaves and use elsewhere. Leave 3-4 layers of the outer leaves.

Coat a roasting pan with oil.

For the filling:
Wash the parsley, shake dry and roughly chop.
Place the parsley, potato dough, breadcrumbs, egg and fried onions in a large bowl and knead everything together. Season with salt, pepper and nutmeg. Roll the filling into long strands on the work surface and stuff the leek leaves with it.

Wrap the bacon around the sticks, place the rolls in the prepared roasting tin and brush with honey.

Place the roasting tin on the spacer rack on the firebrick and cook the bacon and parmesan rolls for approx. 25-30 minutes.

Brush again with honey and grill the rolls on the barbecue grill on all sides.

Insert short wooden skewers into the bacon porree rolls at equal intervals and cut them into short pieces.