| Level: | Intermediate |
| Total: | 1 hr 13 min |
| Prep: | 45 min |
| Cook: | 28 min |
| Yield: | about 35 to 40 slices |
Ingredients
- 2 tablespoons grapeseed oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 Roma tomato, diced
- 1 clove garlic, chopped
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper
- Flour, for dusting
- 2 sheets puff pastry, defrosted but kept chilled (see Chef’s Note)
- 4 egg yolks, whipped
- 1/4 cup panko breadcrumbs
- 1 cup grated Cheddar, divided
- 2 tablespoons goat cheese, divided
- 2 egg whites, whipped in a small bowl
- Salt and freshly ground black pepper
- 1/4 cup grated Parmesan, divided
- 1 small onion, finely chopped
- 1 1/2 cups ketchup
Instructions
- Preheat the oven to 400 degrees F.
- Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry.
- For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size.
- Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.
- Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry.
- Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes.
- For the sauce: In a small bowl, stir the chopped onion and ketchup together.
- To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.
- Chef’s Notes
- Keep the puff pastry in the fridge until you’re ready to use it. If the pastry gets too warm and soft while you’re rolling it out, just chill it for a minute before proceeding.
- Make sure that the meat mixture is cooled before adding to the pastry.
Nutrition Facts
| Serving Size | 1 of 37.5 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 141 mg |
Reviews
Great hit at the Super Bowl party. I followed the recipe but mixed in some pepperjack cheese with the cheddar and added sauteed onions and diced bacon. This will be fixed again.
Very tasty! The biggest hit on my Superbowl menu. I used Martha Stewart’s pastry dough recipe to make my own instead of buying dough & the crust was light and flaky & the filling was flavorful & cheesy. I did leave out the goat cheese & just used cheddar. This could be a meal on its own.
Big hit at the Superbowl party we attended. It was easy to make and very tasty. We used a combination of ketchup and mustard as the dipping sauce. We will make this one again!
Just made this tonight for the Superbowl. It was a big hit! To save a little money, I excluded the pork and used a 1lb of beef instead and left out the goat cheese. Like Madame Merlot said, they were a little doughy in the center, but I just put the rounds back in the oven for a few minutes and they were perfect.
This was amazing…my son (10 y/o) and I have been watching ‘Worst Cooks in America’ and after the Superbowl Party episode I asked him to pick an appetizer that we could make for our friend’s Superbowl Party. He chose this one (although the little fart didn’t help me cook it). I added some finely diced green bell pepper along w/the garlic. I’m not sure I rolled it correctly as it was still a bit dough-y in the center, so I cooked it a little longer at 350 (the top was nicely browned already). The roulade slices disappeared so fast that I had to go out and tell my son to hurry in and get some if he wanted any. Everyone was gushing over it…I’ll definitely be making it again!
I just made this for a super bowl party we went to and it was a hit. I’m not big on buying something in a recipe that I won’t use again so I substituted grapeseed oil for olive oil and left out the goat cheese. I’m not sure why it’s classified as intermediate because I thought it was pretty easy. Definitely something I’ll make again.