Savory Meat Roll

By boscobojo

Ingredients

• Pesto:
• 1 small bunch fresh basil
• 1/2 cup cashew
• 4 garlic cloves
• 1/2 cup grated Asiago
• fresh lemon juice to taste
• salt
• 1/2 cup olive oil
• Filling:
• 1 Tbl. veg. oil
• 3 lb. country sausage
• 2 cup mozzarella
• 2 cups grated Asiago
• Topping:
• 2 Tbl. veg. oil
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 onion, diced
• 2 tsp. granulated garlic
• 2 tsp. Italian seasoning
• 6 Roma tomatoes, diced
• 1 cup shredded mozzarella
• 1 cup grated Asigao
• Biscuit:
• 5 cups flour, plus more for surface & kneading
• 3 Tbl. baking powder
• 1/2 tsp. salt
• 1 stick cold butter, cubed
• 2 cups milk

Preparation

Step 1

Preheat oven to 400 degrees.

To make the pesto: place all 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 cook another 5 minutes. Don't over cook 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: Add pesto and then 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 of the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuit turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.