Yield: 12 Servings
|1½ pounds||Ground beef|
|1½ pounds||Ground pork|
|1||Onion -- minced|
|4||Cloves garlic -- minced|
|1||Green bell pepper -- diced|
|2 tablespoons||Tomato paste|
|1 tablespoon||Dried oregano|
|1 tablespoon||Dried basil|
|½ pounds||Mozzarella cheese -- thinly|
|¼ pounds||Salami -- thinly sliced|
|3 tablespoons||Grated Parmesan cheese|
|Fresh Tomato Sauce (see|
|Recipe) -- for|
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: