Savory Meat Roll

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr

Yield:
7 to 8 rolls plus ends
Level:
Intermediate

Ingredients
  • For the pesto:
  • 1 small bunch fresh basil (about 2 cups packed)
  • 1/2 cup cashews
  • 4 garlic cloves
  • 1/2 cup grated Asiago
  • Fresh lemon juice, to taste
  • Salt
  • 1/2 cup olive oil
  • For the filling:
  • 1 tablespoon vegetable oil
  • 3 pounds country sausage
  • 2 cups shredded mozzarella
  • 2 cups grated Asiago
  • For the topping:
  • 2 tablespoons vegetable oil
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 onion, diced
  • 2 teaspoons granulated garlic
  • 2 teaspoons Italian seasoning
  • 6 Roma tomatoes, diced
  • 10 button mushrooms, sliced
  • 1 cup shredded mozzarella
  • 1 cup grated Asiago
  • For the biscuit:
  • 5 cups all-purpose flour, plus more for surface and kneading
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 stick cold butter, cubed
  • 2 cups milk
  • 1 stick butter, softened
Directions

Preheat oven to 400 degrees F.

To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.

To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.

To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.

To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter.

To assemble: Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    My husband and I thought this looked awesome on the show. I had to try it. Could not find fresh basil to make the pesto, so I used jarred. It made a lot more than I needed, so I froze 1/2 after baking. I will 1/2 the recipe next time I make it. It was delish! :
    This is not the way it was shown on TV. This does not indicate where the pesto goes! OOPS! On tv the biscuit dough was rolled out and a whole stick of butter (softened) was spread on it and then the pesto was spread on top of that. Then the sausage was sprinkled across with the cheese after. You need to carefully roll the dough into a log and it took 2 people to do it. I would like to know what this one tastes like. And what is country sausage?
    made my own version of this. It was really good. Did biscuit rolled out and topped with, melted butter. Made stuffing with left overs from dinner last night. I pulsed in the food processor with 1 Italian sausage and browned in a pan. Left overs were: steak, asparagus,sauteed onion and baby bellas. Topped stuffing with grated queso cheese, 4 mix mexican cheese. Than a layer of baby arugula and baby spinach. Rolled it and closed ends, placed on a piece of parchment paper on a cookie sheet. Rubbed a little butter on top of the roll and baked at 400 degrees for 25 minutes. For my topping I sauteed diced red, yellow and green peppers, diced onion, diced tomates, salt butter/olive oil mix and some chili verde sauce I made last week. I cut the roll into servings and plated each topped with mozzorella cheese and warm pepper mixture. Beautiful presentation and very yummy and filling!
    This sounded like such a GR8 recipe as I watched the show, but now I have read the review - I am not even going to print it out. Let's get it together, FN before you post recipes - we DEPEND on your expertise to have our kitchens simmering with flavor and goodness.
    I just saw this on TV and came into my computer to print out a copy of the recipe and save it to my recipe file. Glad I read everyone's review and glad I saw this on TV because they STILL haven't corrected the recipe. I was going to forward the recipe from the website to my friend, but she hasn't seen it and would be wondering where the heck the pesto goes.
    There are errors in the recipe, but if you watched the show, they are easy to correct. Please try a little harder for accuracy in directions. The finished roll is to die for. Now why don't you give Sarah her own show! She beats the heck out of some of the so called "chefs" you feature now!
    i saw this episode on triple D and tried it in an easier version. pillsbury makes crescent rolls without the perferation, so i rolled it out buttered the dough, added store bought pesto and cooked sausage, ( you can use turkey sausage also) added mozzerella and rolled it up sliced it and cooked it, a little longer than the package required, it was great plain withiout the toppings they used in the original recipe!! and easier.
    Come On Food Network...You've had a year to correct the recipe!!!
    I watched this show the other day and loved the recipe, so I decided to try it I remembered how it was done but decided to look at the recipe to make sure after reviewing the recipe I noticed that there is a step missing in the instructions on assembly there is no mention of where the pesto goes or the fact of the butter she used either. To assemble on dough put a layer of butter then pesto then sausage and then cheese. Love this recipe!!!!!!
    I tried the savory meat roll for Christmas Day brunch, and it was a hit! I live at 8,000 ft, so I needed to mess with the biscuit recipe and cooking times, but all and all turned out great! I would say more like 2 hour prep time with chopping and rolling of biscuit dough. Worth the effort it takes!
    Well, I saw the show that this was made on where Sarah Simington from Blue Moon Cafe came to one of Guy's Big Bite. I just took it to mind and memory. We printed to recipe and decided to make it to take over to my uncles house for christmas day breakfast... I decided to try out the recipe on my family. It was so easy. It says intermediate but not that hard. I made it just fine. I remember that they put the pesto down before the sausage. And then kind of went with it. It was marvelous even I added mushrooms to the topping of veggies. I am not a pesto person but this one was light and nice no after effects. I was so suprised. Very good. I hope that everyone tries this one way or another. Another good thing is if you dont have people that like sausage you could definitely try ham or bacon. Anyways, I am glad I shared this with my family.
    I am so glad that I've eaten this @ the blue moon, I love this recipe & I tried to make it at home, when I watched it on Guys show, and went to the website to print it out. I ended up having to go back to the blue moon and ask them what I was doing wrong, because of the steps that were left out. The food is great, but the way that food network just can't seem to get it right for the home cook is just horrible. If the home cook can't follow along, we turn you off and go back to the cook books
    the only problem was in the direction after rolling out the dough it does not
     
    remind you to spread the pesto out on the dough before putting the sausage on. I am glad i remembered from watching the show. Loved it Loved, it thanks so much
    Made this recipe Sunday morning and it was a hit!!
     

     
    I did notice the errors in the recipe like mentioned, however since I saw the show, I remembered to put the pesto on the roll before the sausage, etc. One note - I think it calls for too much milk in the biscuit recipe. I needed to add a lot more flour to get a dough consistency. And I did not spread the dough with butter since the pesto and dough have plenty of fat.
     

     
    We are vegans, so I veganized it by using Gimmie Lean "sausage", Follow Your Heart "mozzarella cheese", omitted the cheese in the pesto, used Earth Balance non-hydrogenated margarine and Silk soymilk. I did the topping with red and yellow bell peppers (we loathe green ones), crimini mushrooms and everything else. I would however next time not add the Italian seasoning until the very end because it seemed overcooked and lost it's flavor. (So I just added more at the end.)
     

     
    I made the pesto the night before and had wished I chopped the veggies then, too. You can prep all the ingredients and make the next day to save time.
     

     
    All in all, it is a great recipe and one I will definitely be making again!! I think I will add some chopped Smart Bacon next time I make it.
    The recipe does not follow the show. However I did and I still do not like these savory meat rolls. I like the ideal of a rolled up biscuit, but did not care for the fillings. I think it would be better with crumbed bacon, scrabbled eggs, and cheddar cheese.
    These errors are most typical of The Food Network web site. They claim to be proud of the new site. Unfortunately, I don't know what they are proud of. The site is user unfriendly and consistently loaded with recipe errors ... most unreliable. I have come to utilize cooking.com, allrecipes.com, etc. more frequently rather than The Food Network when looking for new cooking ideas.
    Just watched this show, and it looked really good...good enough to download. Just a reminder: Proof what you put on the internet, just like you would a professional letter! You left out 2 very Important parts from the show:
     

     
    1. After rolling out the dough, spread it with a lot of butter!
     

     
    2. Then, put your Pesto on top, THEN the sausage!
     

     
    Hello!?!?
     

     
    This is not the FIRST time a recipe is not listed correctly on the Food Network!!!
     
    PLEASE.....sometimes our safety is at risk!!
     

     
    Dawn - Littleton, CO
    This recipe is a definite keeper. Make sure not to forget to put the pesto on the dough once it is rolled out. I did not put the additional butter on the dough, as the dough is loaded with butter. The result- flaky, great textures. I baked this at 400 degrees for exactly 25 minutes. Remember no peeking. I also suggest pinching the ends together once you cut the roll and lay them on the ungreased baking sheet. Use a little water on your fingers for this. For the topping, you can really vary this accoreding to your taste. I omitted the peppers and mushrooms and went with an onion, herbs, and tomato mixture with roasted garlic. Delish! I am sure the peppers really drive home the ssg n peppers flavor, but not necessary. For the cheese, I mixed fresh mozzarella, roasted garlic cheddar, and fresh pecorino. Any melting cheese would be great. I highly recommend trying this recipe. Worth the time!
    Once when I was watching Emeril live they showed the interns in the back watching the show on a TV monitor and writing down the recipes. I suspect that is the reason that so many of the recipes on the site differ from the actual recipes on the show. Small differences but differences none the less. The intern is not paying attention on a particular day and a step, or ingredient is missed.
     
    Come on Food Network you have to fix this problem. Too many of the recipes have mistakes in them. If you did not see the show you end up screwing the whole thing up.
    I agree with the previous post. They forget to include the pesto in the assembly. Sounds good and pretty easy. Wonder if it would work with refrigerated biscuits pressed together???
    I saw these rolls made on the episode of "Diners, Drive Thrus, and Dives" and made a similar version of it. The guys at home and work went nuts for it.
     

     
    I made an addition to the dish. I serve one or two eggs over easy/medium on top of the roll, and then topped with the sauteed vegetables.
     

     
    Thank you Sarah for the recipe!!!!
    I just watched the show, and this looks delicious, and i plan to make it. I was reading thru the recipe, and it never said to spread out the pesto on the dough. After the dough was rolled out, Sarah spread room temperature butter all over it, then "slathered" it with the pesto, THEN the sausage was spread out over it.
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