Roulade

Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

[2] A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats.

This term encompasses dishes like braciole (a roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs) and saltimbocca.

The bûche de Noël or "Yule log" is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

Another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling.