1 1/4 lb extra-lean (at least 90% lean) ground beef
3/4 lb bulk Italian sausage
1 large egg
1 can (8-oz) pizza sauce*
1/4 cup Italian-style bread crumbs
1/4 tsp black pepper
8-oz shredded Italian cheese blend
2 cups loosely packed fresh baby spinach leaves
Preheat oven to 350 degrees.
In a large bowl, mix the meats with the egg, 1/2 cup of the pizza sauce, bread crumbs, and pepper; combine well.
On a sheet of foil, pat the meat mixture into a 12 x 8-inch rectangle. Sprinkle evenly with the cheese, gently pressing into the meat. Top cheese with the spinach.
Starting at a short end, roll up tightly, using the foil to get started; tuck in spinach leaves as you go. Seal the ends and place seam side down in an ungreased 12 x 8-inch (2-quart) baking dish.
Bake for 1 hour. Spread the remaining pizza sauce over the top of the roll. Bake another 15 minutes or until a meat thermometer inserted in the meat reads 160 degrees.
Let roll stand 10 minutes before slicing to serve. Cut into 8 slices.
1 large egg
1 can (8-oz) pizza sauce*
1/4 cup Italian-style bread crumbs
1/4 tsp black pepper
8-oz shredded Italian cheese blend
2 cups loosely packed fresh baby spinach leaves
Preheat oven to 350 degrees.
In a large bowl, mix the meats with the egg, 1/2 cup of the pizza sauce, bread crumbs, and pepper; combine well.
On a sheet of foil, pat the meat mixture into a 12 x 8-inch rectangle. Sprinkle evenly with the cheese, gently pressing into the meat. Top cheese with the spinach.
Starting at a short end, roll up tightly, using the foil to get started; tuck in spinach leaves as you go. Seal the ends and place seam side down in an ungreased 12 x 8-inch (2-quart) baking dish.
Bake for 1 hour. Spread the remaining pizza sauce over the top of the roll. Bake another 15 minutes or until a meat thermometer inserted in the meat reads 160 degrees.
Let roll stand 10 minutes before slicing to serve. Cut into 8 slices.
Note: Be sure you roll tightly!
*Be aware of any sugar content. Use a sugar-free pasta sauce if necessary.
The file photo.
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