Italian-style Turkey Pate

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats	Italian	Appetizers, Better home	1	Servings

INGREDIENTS

1		Egg, slightly beaten
3/4	c	Bread crumbs, fine dry
4		Green onions, sliced 1/2
		cup
1/3	c	Tomato sauce
1/4	c	Parmesan cheese, grated
2		Cloves garlic, minced
1	t	Italian seasoning, dried
		crushed
1/4	t	Salt
1/4	t	Pepper
1	lb	Ground turkey, raw or
		chicken
1	lb	Ground pork
4	oz	Ham, fully cooked thinly
		sliced
4	oz	Mozzarella cheese, thinly
		sliced

INSTRUCTIONS

Slice this pinwheel-shape pate a bit thicker and serve on frilly
greens for a main dish salad or layer between Dijon-slathered crusty
bread slices for a hearty sandwich. Combine egg, bread crumbs, green
onion, tomato sauce, Parmesan, garlic, seasoning, salt and pepper in  a
large bowl. Add ground turkey, or chicken, and pork; mix well. Line  a
15x10x1-inch baking pan with waxed paper. Pat meat mixture into the
prepared pan. Arrange ham slices in an even layer atop the meat
rectangle to within 1" of the edges. Place mozzarella cheese in an
even layer atop the ham. Carefully roll up the meat mixture, staring
with a long side and using the waxed paper as a guide. Use the tips  of
your fingers to gently push the roll forward, pulling away the  waxed
paper as you roll. Pinch seam and ends to seal, reshaping loaf  as
necessary. Discard waxed paper. Place loaf seam side down on the
15x10x1" baking pan. Bake at 350F 1 hour or until no pink remains.
Cool loaf slightly in the pan on a wire rack. Remove loaf from pan.
Wrap loaf and refrigerate up to 2 days. To server let stand at room
temperature 20 minutes before slicing. Cut pate into 1/4" slices.
Arrange slices on a serving platter. Serves 24.  NOTES : Holiday
Appetizers 1996, Better Homes and Gardens, page 90.  Posted to
MC-Recipe Digest V1 #866 by Peg Baldassari  <Baldassari@compuserve.com>
on Oct 26, 1997

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