INGREDIENTS

INSTRUCTIONS

1. Remove phyllo from refrigerator 2 hours before using. Do not remove from
package, as it dries out quickly.
2. Brown sausage in large skillet 10 minutes, breaking up pieces with
wooden spoon. Stir in ground round and cook 5 minutes more until meat loses
its pink color. Add onions and garlic; cook until soft.
3. Tilt skillet and remove all fat (at least 1/2 cup). Return skillet to
heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook
4. Remove meat mixture to large bowl; cool; place in refrigerator until
ready to use.
5. Beat egg in medium-size bowl until foamy; stir in ricotta and Parmesan
cheeses; chill until ready to use.
6. Combine chilled cheese mixture and chilled meat. Form into a roll 9"
long and 2" high on foil; refrigerate while preparing phyllo.
7. Unfold phyllo on wax paper; remove 1 sheet to another piece of wax
paper; cover remaining sheets with damp towel; brush single sheet with
melted butter. Cover with second sheet of pastry; brush with butter.
Repeat, using 12 sheets of phyllo and brushing each with butter. Place meat
roll along short edge; roll up, jelly roll style, tucking in ends and
brushing with butter after each turn. Place a piece of foil over ends of
rolls; secure with toothpicks so filling will not come out. Place seam-side
down on a lightly oiled 15 X 10" jelly roll pan. Refrigerate until time to
bake. (Note: Can be prepared ahead up to this point.)
8. Bake in preheated 400F degree oven for 35 minutes or until golden.
Remove pan with meat to wire rack. Let stand about 30 minutes, then remove
to serving tray with wide spatula. Serve warm but not hot.
NOTES : Flaky, crisp layers of phyllo pastry are wrapped around a spicy
meat and cheese mixture.
Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #716 by
Creedenite@aol.com on Aug 3, 1997

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