SICILIAN MEAT ROLL
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor. This is always a big hit with company, and the leftovers are good either hot or cold. -Mrs. W. G. Dougherty, Crawfordsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375 calories, Fat 23g fat (11g saturated fat), Cholesterol 163mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meatloaf is everything a good meatloaf should be!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
- Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
SAVORY MEAT STRUDEL
I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort.
Provided by LastBaron
Categories Savory Pies
Time 1h45m
Yield 1 Strudel, 5 serving(s)
Number Of Ingredients 18
Steps:
- Saute chopped onion and peppers in clarified butter until translucent.
- Add ground meat and bread crumbs and brown well.
- Deglaze by adding wine (or chicken broth).
- Stir and allow alcohol to dissipate.
- Transfer meat mixture to large bowl and allow to cool slightly.
- Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
- Allow mixture to cool completely in refrigerator, about 15-30 minutes.
- Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
- [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
- ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
- Do not butter the last sheet of phyllo after transferring it to the stack.
- Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
- Fold short ends of the rectangle in over meat mixture.
- Brush long end of phyllo with beaten egg mixture.
- Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
- Transfer the strudel, seal side down, to a well-greased baking sheet.
- Brush entire strudel with remaining eggwash.
- Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
- Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
- Serve with a Caesar or a composed salad for a delicious taste treat.
- Makes a great luncheon or brunch dish, too.
SAVORY SAUSAGE ROLLS
Make and share this Savory Sausage Rolls recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 1h
Yield 8 sausage rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- ----SAUSAGEMEAT FILLING----.
- Put the first 13 ingredients into a large bowl and mix well.
- Add the egg and mix again with a fork until everything is thoroughly combined.
- ----SAUSAGE ROLLS----.
- Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
- The rolls should be about ¾ inch in diameter.
- Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
- Seal the long edges (optional) together by flaking.
- Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
- Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
- Can be served hot or cold, as appetizers or part of a main course.
SAVORY ROLLS
Provided by Alex Brown
Categories Bread Cheese Mushroom Breakfast Brunch Side Bake Vegetarian Shallot Dill Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves eight
Number Of Ingredients 24
Steps:
- 1. Combine all sponge starter ingredients in a mixing bowl. The resulting goo should look wet and reckless. Wrap the bowl up and let it sit in the corner (preferably a warm one) for four hours or as long as overnight.
- 2. Combine all the dry ingredients for the dough in a large bowl or the mixing bowl for a counter top mixer. Mix them, mechanically or manually, so that all they are distributed evenly. Add water, one cup of the sponge, and butter and mix to combine.
- 3. Add the egg. You want to do this after the butter so the egg doesn't cook. Mix by hand for ten to fifteen minutes (three to five with a Kitchen Aid using the paddle on medium speed) until the dough forms a smooth paste. It should still be sticky and stretchy, but not very wet. If you're using a machine; switch to the dough hook and mix for another five minutes on medium; if you're manual, turn the dough out on a floured surface and knead the hell out of it for seven minutes.
- 4. In yet another bowl, add the olive oil and give a swirl. Form the dough into a ball, and roll it in the oil so that it's greasy everywhere. Cover the bowl with plastic and let it sit for an hour in a warm corner.
- 5. For filling, make Cast-Iron Mushrooms but add 2 pounds of sliced shallots. When the shallots begin to brown, add 1/2 cup cream sherry and reduce by half. Set aside.
- 6. Form the rolls: on a floured surface, gently roll out the dough into a 12 by 18 inch square. Spread the sherry-butter-shallot-mushroom goo all over the giant dough square on your counter. Make sure to spread evenly all the way to the edges. Apply the dill and the cheese in a similar fashion; evenly distribute all the way to the corners of your dough sheet.
- 7. Sprinkle salt and grind pepper all over the thing and preheat your oven to 350.
- 8. As if it were a joint-that's right-carefully roll the rectangle into itself. Start at the bottom and curl inwards until you have a bulging log. Use a sharp knife and slice rolls off of the left side of the log. You can make them as thick as you'd like; we like ours about two inches thick.
- 9. Gingerly place the rolls side by each on a greased (with butter) baking pan and cover them loosely with plastic.
- 10. When thirty minutes-minimum!-has elapsed, slide the rolls into the oven and bake for fifteen to twenty minutes. When they start to smell amazing, check them. You're looking for a nice golden brown hue on the top of each one.
More about "savory meat roll recipes"
68 CRESCENT ROLL - SAVORY IDEAS | COOKING RECIPES, …
From pinterest.com
SAVORY ROLLS RECIPE - LOS ANGELES TIMES
From latimes.com
PHYLLO DOUGH MEAT ROLLS | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPRING ROLLS WITH SAVORY MEAT FILLING | RECIPE
From kosher.com
TOP 10 FESTIVE STUFFED MEAT ROLL RECIPES
From topinspired.com
MOM'S SAVORY BEEF ROLL UPS | KEVIN IS COOKING
From keviniscooking.com
30 HOMEMADE ROLL RECIPES THAT ARE SURE TO PLEASE
From tasteofhome.com
30 MINUTE DINNER ROLLS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SAVORY BREAKFAST ROLLS RECIPE | REAL SIMPLE
From realsimple.com
SAVORY BEEF ROLL RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
RECIPE: SAVORY BEEF ROLLS
From mealsteps.com
SAVORY MEAT ROLL - LUNCH RECIPES
From fooddiez.com
SAVORY ROLL WITH BEEF - 10 RECIPES | TASTYCRAZE.COM
From tastycraze.com
RULLEPøLSE - SPICED MEAT ROLL — SWEET • SOUR • SAVORY
From sweetsoursavory.com
SAVORY BREAKFAST ROLLS DRIZZLED WITH BEARNAISE - SPOON FORK BACON
From spoonforkbacon.com
SAVORY BEEF ROLL UPS RECIPE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SAVORY BEEF AND CHEESE ROLL-UPS | RECIPES WIKI | FANDOM
From recipes.fandom.com
MOM SAYS HER DOWN-HOME COUNTRY DINNER ROLL RECIPE IS ... - SWEET …
From sweetandsavory.co
MY SPECIAL SAVOURY SAUSAGE ROLL RECIPE - DELISHABLY
From delishably.com
RECIPE FOR SAVORY PESTO MEAT ROLLS | FOOD
From food.amerikanki.com
SAVOY CABBAGE ROLLS, THE CLASSIC AND LIGHT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ROLL CALL! OUR BEST SWEET AND SAVORY ROLL RECIPES
From bakefromscratch.com
SAVORY HERB AND BACON YEAST ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASTRAY RECIPES: SAVORY BEEF ROLLS
From astray.com
SAVORY CHEDDAR ROLLS | MAGNOLIA DAYS
From magnoliadays.com
SAVORY BEEF ROLLS RECIPE - COOKEATSHARE
From cookeatshare.com
UNSTUFFED CABBAGE ROLLS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SAVORY BEEF ROLLS - BIGOVEN.COM
From bigoven.com
MEAT ROLL STEPHANIE WITH SAVORY - 8 RECIPES | TASTYCRAZE.COM
From tastycraze.com
SAVORY BEEF ROLLS - COMPLETERECIPES.COM
From completerecipes.com
SAVORY BEEF AND CHEESE ROLL-UPS - BIGOVEN.COM
From bigoven.com
BBQ BEEF ROLLS | KEVIN IS COOKING
From keviniscooking.com
SAVORY MUFFINS. PAN ROLLS, EGG ROLLS, .MEAT ROLLS AND …
From pinterest.ca
SAVORY MEAT ROLL – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love