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Ingredients |
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2 |
lbs. lean ground beef or veal |
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1 |
lb. Isernio's Italian Sausage removed from casings |
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1-1/2 |
cups cracker or bread crumbs |
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2 |
eggs, beaten |
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1 |
medium onion, chopped |
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1 |
red
bell pepper (optional), finely chopped |
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1 |
tbsp. garlic, fresh, minced |
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1 |
tsp. salt |
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1/4 |
tsp. pepper |
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1/4 |
cup Parmesan cheese grated |
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1 |
cup pizza or pasta sauce (red) of choice |
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Filling |
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8 |
ozs. prosciutto or cooked Italian ham |
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8 |
ozs. mozzarella cheese shredded |
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8 |
ozs. mushrooms, sauteéd
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Method |
 Mix
first 10 ingredients together thoroughly. Reserve ¼ cup
of the sauce. |
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On
a large sheet of waxed or parchment paper, pat the meat out
evenly into a 10” X 13” rectangle. |
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Arrange
the ham on top of the meat, leaving about ½” of room around
the edges. Sprinkle the cheese (reserving a hand full for
later) over the ham and then the mushrooms over the
cheese. |
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Starting
at the 10” side, begin to roll the meat up like a jellyroll.
Use the waxed paper to help lift and tightly form the roll.
When rolled tightly, seal the edges. |
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Place
seam side down on a 9” X 14” pan. Brush with the reserved
sauce. |
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Bake
1 ¼ hours at 375 degrees F. 10 minutes before removing from
oven, sprinkle the reserved cheese over the roll and finish
baking. |
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Remove
from oven, let cool 10 minutes before slicing and serving
and pass extra sauce on the side.
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