Thursday, June 9, 2011

Meat Roll

My Dad use to make something we called "Meat Roll".  This is my updated version of that old family favorite. 

You can change it up, give it your own flair!  Go mexican or Italian!

You can browse through my tutorial, or go right to the printable recipe, HERE.


1 ball pizza dough
1 lb. lean ground beef
1 small onion, chopped
2-3 minced cloves of garlic
salt n' peppa
A nice dollop of white wine
a dash of worchestershire sauce
about 1 tsp dried thyme
broth (beef, chicken, veggie...whichever)
shredded cheese
a couple of potatoes, peeled, chopped small
about 3 handfuls of frozen peas (or veggie of your choice)

Preheat your oven (and stone if you are using one) to 450. 

Roll it out your dough into a rectangle about yay big...

Brown your beef in a drizzle of olive oil, along with the onions and garlic.  Throw in some seasonings until it tastes good .. I think the thyme and white wine really gave this some great flavor.  Add a bit of broth and allow this to simmer and get all flavory.

In a skillet, using a little olive oil, pan fry your potatoes until brown on the outside.  Then turn to low and cover pan, allow them to become a bit more tender inside.  When the potatos are just about done, toss in the frozen peas, stir once and cover.  They'll warm up just fine in there.

Get yourself some of your favorite shredded cheese...get about Jalapeno Jack?? :)  yum.  I went with what I had...

Using a colander over a bowl, spoon out your beef...SAVE the juice!  We're gonna make a little gravy sauce.

Spread the meat all over the dough...

Leave some space at the edges, about an inch or so...

Next, add the potatoes and peas and evenly spread them over the meat...

See? :)  Purty, huh?

Now take CHEESE...I love's so yummy, and melty and creamy and delicious!, yeah.  Take some cheese and sprinkle it over the top of all your goods...

Now we are ready to roll!

Fold both short ends in just to cover the edge of your filling...we don't want anything to run off!

Beginning at the top of a long edge, start rolling up your dough and goodies...

Keep that bad boy rolling along until you get to the end...

You are now done rolling.  Time to seal.  Dab your finger in a little water and run it along the flat edge of the dough.

Thenfold it up over the roll and smoosh gently to seal.

Now ... and this is the tricky part.  Transfer this to your baking stone.  IF you preheated your stone, you are most likely going to get burned, how do I know this???  Yup, but it's worth the cause.  Ok, just be careful, git 'er on there and make her look all cute like this...

Using a serrated knife or kitchen shears, cut slits along the edge...Put her in the oven.

Meanwhile, back on the farm... :)  Plop a little flour and some cornstarch in a small bowl.  About 1/4 C. flour, and 1 Tbsp. cornstarch.  Mix with a whisk to combine.  Add about 2/3 C. broth and whisk till smooth.

To your pan drippings (add the stuff from the bowl too!), add more broth so you have enough sauce to go around.  Bring this to a light simmer.

Whisk in the cornstarch mixture and keep on low heat while whisking.  You should get a nice thick gravy in about 30 seconds.  Turn heat to LOW and cover with lid. 

After 25 minutes take a peek, if it's getting too brown, throw a piece of foil gently over the top. Bake about 35 minutes total.  Remove from oven and admire your work. :)

Cut a slice and notice how neat it is to see all the stuff in there and that yummy oozy cheese too!

Put it on a dish and drizzle with sauce.  Oh yum!  You really should have a salad with this too! :)

1 comment:

Carrie said...

This looks fabulous! Definitely gonna try it!

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