Chop the onions and parsley finely. Put the mince in a bowl, squeeze the water out from the bread slice and add all the remaining products.
Knead the mince, cover it with foil and leave it for 30 min. Grease forms and spread out part of the mince along the bottom and walls.
In each form, put mozzarella, 2 boiled eggs and chopped ham and pickles.
Cover with the rest of the mince, pressing lightly along the edges. Bake the rolls at 392°F (200 °C) for about 30 min.
Slide a knife along the walls, cover with a plate and invert, in order to take out the ready rolls.
Note: Use small, disposable aluminum forms.