1 tsp (5 mL) EACH: minced garlic, dried basil, and salt
½ tsp (2 mL) pepper
10 thin slices prosciutto
1 ½ cups (375 mL) shredded provolone or Mozzarella cheese
In large skillet, heat olive oil over medium heat; cook pine nuts (if using), stirring occasionally, until nicely browned. Using slotted spoon, remove from pan; set aside. In same skillet, cook onion, sweet peppers, mushrooms, basil, salt, pepper and cayenne, stirring occasionally, for 10 minutes or until liquid from mushrooms evaporates. Remove from heat; stir in pine nuts. Cover and let cool to room temperature.
Meanwhile, in large bowl, combine ground beef, bread crumbs, egg, tomato sauce, onion, garlic, basil, salt and pepper; mix well. Place beef mixture onto sheet of plastic wrap and spread into a 14 x 10 inch (35 cm x 25 cm) rectangle. Arrange prosciutto over beef leaving 1-inch (2.5 cm) border. Top with cheese and prepared filling. Using plastic wrap to help, roll up beef from short end. Pinch edges and ends to seal in filling.
9 x 5 inch (2 L) loaf pan with foil; grease. Place Beef Roll into pan, seam side down. Insert meat thermometer into centre roll, avoiding bottom of pan. Bake 350°F (180°C) oven for 1 to 1 1/4 hours, until thermometer reads 160°F (70°C). Let stand 10 to 15 minutes. Use foil to help remove from pan; cut into 1-inch (2.5) slices to serve.
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