Slice Potatoes Thinly: Peel 2 pieces large russet potatoes and slice as thin and evenly as possible — about ⅛ inch thick. Use a mandoline slicer for best results. Even thickness is key for an even bake and a flexible sheet that rolls without cracking.

Layer on Baking Sheet: Line a large rimmed baking sheet with parchment paper and drizzle with 2 tablespoons olive oil. Arrange potato slices in overlapping rows like shingles — no gaps. Overlap each slice over the previous one to create one unified, flexible sheet.

Add Mozzarella & Bake: Generously cover the entire potato surface with 2 cups shredded mozzarella cheese. Bake in a preheated oven at 350°F (180°C) for 35 minutes

until potatoes are tender and mozzarella is golden and bubbling. Remove and cool completely — do not rush this step.

Cool the Potato Sheet Completely: Allow the baked potato sheet to cool at room temperature for at least 20–30 minutes

. The mozzarella must firm up fully to bond the slices into a rollable sheet. Rolling while warm will cause cracking and tearing.

Brown the Ground Beef: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add 1 pounds ground beef (80/20 blend) and break apart with a spoon. Cook until fully browned with no pink remaining. Season with 1 teaspoons salt, 0.5 teaspoons black pepper, 0.5 teaspoons red pepper flakes, and 1 teaspoons smoked paprika. Stir well.

Build the Filling: Add 1 pieces yellow onion, finely diced to the browned beef and sauté 3–4 minutes until softened. Add 1 pieces red bell pepper, finely diced and 1 pieces green bell pepper, finely diced and cook 3 more minutes. Stir in 1 tablespoons tomato paste until it coats everything evenly. Add 3 tablespoons water (to loosen filling) to loosen. Cook 2 more minutes until glossy and fragrant. Cool slightly before spreading.

Spread & Roll: Spread the cooled meat filling evenly over the entire potato sheet, leaving a ½-inch border along one short edge. Starting from the opposite edge, use the parchment paper underneath to guide and slowly roll the sheet forward into a tight log — like rolling sushi. Roll firmly but gently.

Slice & Serve: Using a sharp serrated knife, slice the roll into rounds 1 to 1½ inches thick. Each slice reveals a beautiful pinwheel of potato, cheese, and colorful meat filling. Arrange on a platter and serve immediately.