In the butter (one third c) sauté the diced meat and later the onions. Dust with flour and sauté 1ï more. Add clear soup, salt & pepper and simmer at low temperature until reduced by half. Cool. Mix the remaining ingredients (except butter and dough). Lay out the sheets on a baking sheet and butter them in between with the melted butter (from both sides). Along the shorter side, spread the filling evenly. Then roll the dough. Moisten the edge so that the filling does not spill out. Grease the surface of the dough with a little oil and make a pair of stitches to allow the steam to escape. Bake in a hot oven of about 180 degrees until the surface of the oats is well browned. Bring to the table warm.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!