Recipe Alert: Roast Beef Roll Up

Alert the media. It’s true. I, the self-proclaimed most horrible cook in America, am about to share a recipe with you. Truth be told, I can’t make much. But what I can make does turn out really, really good.

Today, I’m giving you my recipe for Roast Beef Roll Up. This is my husband’s favorite thing that I make, and it ranks pretty high on my own list too.

It’s super easy to make, I promise.

Roast Beef Roll Up

Ingredients
1 pound deli roast beef (sliced thin)
12 slices provolone cheese
2 rolls refrigerated pizza dough crust (found by the biscuits, rolls, and refrigerated cookies – usually near the eggs or dairy section)
1 Egg
Season All Seasoned Salt (found by all the salts/seasonings)

Directions
Preheat oven to 400*. Open one can of pizza dough crust and roll out into a 12 x 9 rectangle on a lightly floured surface. Cover with 1/2 of the roast beef, and then add 1/2 of the cheese. (Be sure to get within half an inch of the edges of the dough.) Starting at the longest side of the rectangle, roll up the dough in a jellyroll fashion. Press the seam together to seal the roll. Repeat with the remaining crust and filling ingredients. Place rolls (seam side down!) on a round baking tray. (I use a 15″ round stone.) Press ends together to seal into a full circle.

In a small bowl, scramble the egg. Using a pastry brush, (or if you’re like me and don’t own a pastry brush – your hand), coat the outside of the ring with the egg. Sprinkle the top of the roll with the Season All.

Bake for 25 – 28 minutes or until the top is golden brown. (The longer you cook it, the less “doughy” the middle will be.)

Wait 10 minutes before cutting and serving.

I serve mine with sides of ranch dressing, yellow mustard, and honey mustard. (Not mixed together. They’re separate.) And I cut the ring into 1 inch thick slices so they’re easy for dipping.

Also, you can make substitutions – You can add in grilled onions for a “Philly cheesesteak” taste. And you can use cheddar cheese, mozzarella cheese, or colby-jack cheese. Shredded cheese also works – just add as much as you like. I’ve also made it with ham and/or turkey, although roast beef is everyone’s favorite. (It’s easy to change things up with this recipe.)

If you try it, let me know what you think!

Angie Vinez (2893 Posts)

Angie is a wife and mother to 8. Her life revolves around cooking, cleaning, laundry, and other household duties. She is passionate about her life in Christ and wants to encourage other mothers in their own walk of faith. Angie is active on many social media networks, loves technology, photography, and graphic design, and loves creating blog designs for other mom bloggers.



Comments

  1. 1

    Ha, ha, Ang. I almost thought I had the wrong blog when I saw you had posted a recipe, lol! It looks good, I'll have to try it soon! Troy would probably eat it with horseradish, though.

  2. 2

    What!! No pictures? LOL Thanks for the recipe. I have some pizza crust rolls in the fridge and I am going to get some fresh slice beef tomorrow. Not sure what I am going to dip them in, maybe some hot mustard sauce or some blue cheese. MMM

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