Ground beef roulade pizzaiola

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:

Similar recipes