Beef and Sausage Roll with Prosciutto, Provolone, Spinach and Eggs
Nutrition
Calories: 656 kcalCarbohydrates: 13 gProtein: 50 gFat: 57 gSaturated Fat: 27 gCholesterol: 415 mgSodium: 1341 mgFiber: 4 gSugar: 9 gVitamin A: 174.175 IUCalcium: 296 mgIron: 17 mg
Ingredients
- 1-1/2 cups 1/2-inch pieces crustless Italian bread
- 1/2 cup milk
- 1-1/2 lbs ground beef
- 8 oz italian sweet sausage casings removed
- 2 whole u.s. grade a large eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup water
- 10 oz ready-to-use spinach
- 4 oz thinly sliced prosciutto
- 3 oz provolone cheese cut into 2x1/4x1/4-inch strips
- 6 each Hard boiled eggs
- 18 each parsley sprigs
- 1 tbsp olive oil
Instructions
- FOR MEAT: line 18xl2-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash 2 bread with fingers until soaked. Squeeze out excess moisture from bread. Place bread in large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12x14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.
- FOR FILLING: Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large pot. Add spinach; cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange cheese atop prosciutto, spacing apart. Place eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Fold down foil from around meat roll. Brush meat with 1 tbsp oil.
- Bake meat roll until thermometer inserted into center registers 160 degrees F. about 1 hour.
- Let stand 15 minutes. Serve hot or at room temperature; cut into slices.