Corny Meat Roll Recipes

BEEF ROLLS

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
• Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• Put flour onto dinner size plate and mix paprika into flour.
• Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
• Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• Taste test the sauce, add more salt and pepper if needed.
• Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• Lift out the "rolls" using a slotted spoon and remove the string.
• Return beef to the sauce and serve hot.

GRAN SMITH'S MEAT ROLL, 361CALS PER SERVE

Steps:

• Mix in bowl the Mince, Bacon and Breadcrumbs. Drop in the egg (not Beating). Mix well.
• Put mixture in bowl or loaf tin. Do not press down mixture too much to give a light texture to the roll. Cover with greaseproof paper and tie with string.
• Place in pan with enough water to come half-way up the container.
• Steam for 2 1/2 hours, slowly.
• See that the pan does not get dry. Add boiling water when needed.
• Leave to go cold before serving with a nice green salad.
• Would also make a nice filling for sandwiches.

SAVORY MEAT ROLL

Steps:

• Preheat oven to 400 degrees F.
• To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.
• To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.
• To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.
• To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter and generously brush the top with the softened butter.
• To assemble: Spread a layer of pesto on top of the softened butter. Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.

JIFFY MIX MEAT ROLL

Steps:

• Preheat oven to 400°,
• grease baking sheet.
• In a large skillet brown hamburger;
• add onion, salt and pepper.
• Cook until onion is tender; drain any excess fat.
• Blend baking mix and milk to soft dough.
• Turn onto lightly floured surface and roll into 12"x9" rectangle.
• Spread meat mixture over dough.
• Roll up and place on prepared baking sheet, seam side down.
• Slash top several times.
• Bake 20-25 minutes.
• Serve with gravy, tomato or mushroom sauce.
• Variation:
• Chicken, turkey or other meats may be substituted.

SICILIAN MEAT ROLL

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.