Well..it's really very simple. You roll out the ground meat. I like it rolled a bit thinner than most, for a spiral and thinner stuffing layers effect. Maybe a half inch. For a solid inner stuffing roll out thicker, giving one complete plus a bit roll to seal.
Lay your stuffing along the meat and roll it up! Try to seal the ends and edges as well as you can. It takes some practice, but the mistakes are as good as the sucesses! Yum!