Ground Beef Roulade Pizzaiola

  • Ground beef 1 1/2 lb
  • Ground pork 1 1/2 lb
  • Onion -- minced 1
  • Cloves garlic -- minced 4
  • Green bell pepper -- diced 1
  • Egg 1
  • Tomato paste 2 Tbsp
  • Dried oregano 1 Tbsp
  • Dried basil 1 Tbsp
  • Salt 1 1/2 tsp
  • Mozzarella cheese -- thinly 1/2 lb
  • Sliced
  • Salami -- thinly sliced 1/4 lb
  • Grated Parmesan cheese 3 Tbsp
  • Fresh Tomato Sauce (see Recipe) -- for accompaniment image placeholder

Preheat oven to 350° F. In a large bowl, combine beef, pork, onion, garlic, bell pepper, egg, tomato paste, oregano, basil, and salt.

Cut a piece of aluminum foil about 16 inches long. Pat ground meat mixture onto aluminum foil, covering foil (mixture will be about 1/4 to 1/2 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.

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 3/4 inch thick. Accompany with Fresh Tomato Sauce.

Source: the California Culinary Academy
Submitted by: Recipe Group Member