Savory Meat Roll

Total Time:
1 hr 35 min
20 min
15 min
1 hr

7 to 8 rolls plus ends

  • 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

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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4.0 22
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! : item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Come On Food Network...You've had a year to correct the recipe!!! item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published

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