Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| 1½ pounds | Ground pork |
| 1 \N | Onion -- minced |
| 4 \N | Cloves garlic -- minced |
| 1 \N | Green bell pepper -- diced |
| 1 \N | Egg |
| 2 tablespoons | Tomato paste |
| 1 tablespoon | Dried oregano |
| 1 tablespoon | Dried basil |
| 1½ teaspoon | Salt |
| ½ pounds | Mozzarella cheese -- thinly |
| \N \N | Sliced |
| ¼ pounds | Salami -- thinly sliced |
| 3 tablespoons | Grated Parmesan cheese |
| \N \N | Fresh Tomato Sauce (see |
| \N \N | Recipe) -- for |
| \N \N | Accompaniment |
1. Preheat oven to 350 degrees F. In a large bowl, combine beef, pork, onion, garlic, bell pepper, egg, tomato paste, oregano, basil, and salt.
2. Cut a piece of aluminum foil about 16 inches long. Pat ground meat mixture onto aluminum foil, covering foil (mixture will be about ¼ to ½ inch thick). Place mozzarella on meat mixture to cover. Next, place salami over cheese, also to cover. Roll up ground meat mixture jelly-roll fashion, peeling mixture from foil as it is rolled.
3. Press ends together to seal in filling. Place ground meat roll on a baking sheet with sides and sprinkle with Parmesan. Bake until browned (35 minutes). Let rest 5 minutes before cutting. To serve, slice about ¾ inch thick. Accompany with Fresh Tomato Sauce.
Recipe By : the California Culinary Academy From: Date: