| For the filling | ||
|---|---|---|
| 1 tbsp | Butter, unsalted | |
| 2 tbsp | Onions, white or yellow, raw, chopped | |
| 1⅜ cups 1 tbsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 10⅜ tsp | Cream cheese, full fat | |
| 10¾ tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 11⅛ tsp | Swiss Cheese, Emmental, shredded | |
| 1 tbsp | Parmigiano Reggiano, Parmesan cheese, grated | |
| 2 cups | Spinach, raw | |
| For the roll | ||
| 5.29 oz | Beef Top Round, boneless steak, separable lean and fat, fat trimmed, raw | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 1.76 oz | Dry-Cured Ham, Spanish Jamon Serrano, Prosciutto or similar | |
| 1 tbsp | Butter, unsalted | |
| 18.27 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:9.10 oz (calculated)Notes: Half a roll (about 12 cm or 4 3/4 in long with a diameter of 5 cm or 2 in); sufficient as a main meal when served with a side of vegetables
- Temperature: 375 °F
- Melt the butter in a pan over medium heat and sautee the until it turns translucent, about 2 to 3 minutes.
- Add the chopped mushrooms and minced garlic and cook for 10 minutes or until the mushrooms have nicely browned.
- Stir in the cream cheese until it has melted.
- Add the cheese and mix in as it melts.
- Add the spinach and let it wilt while stirring occasionally, about 3 minutes.
- Season to taste. (Be careful with the salt, as the ham is salty. I don't add any salt.)
- Remove from the pan and let cool slightly while you prepare the meat.
- Don't forget to release the cheese from the bottom of the pan and set it aside, too.
- If you can get it, use a thin veal schnitzel or a beef roulade. Else, get your meat cut thinly and pound it to at most 1/4 in (6 mm). The best cuts are top round or flank steak for this.
- Preheat the oven.
- Season the meat with salt and pepper.
- Lay out the ham large enough so that your meat fits on.
- Put the meat on top and spread the filling and top with the cheese scratchings.
- Then roll up the meat, using the ham to guide you.
- Optionally secure the roll with metal skewers or toothpicks.
- Melt the butter in a pan over medium to high heat. If you have an oven-safe pan, use it.
- Brown the roll from all sides, about 30 seconds to 1 minute each. The ham should get deliciously crisp.
- If you added skewers, remove them after browning the top and bottom. The roll should have sealed by then and hold together nicely.
- Put the roll in the oven, preferably in the pan. Else transfer the roll and the butter to an oven-safe.
- Finish cooking the meat, about 15 to 20 minutes.
- Remove the roll from the oven and let it rest for at least 5 minutes.
- Cut in half and serve drizzled with the fat from the pan.
- You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the beef roll overnight in the fridge. Then reheat in the microwave or in the oven.
The filling
The roll
Meal prep tip
- Calorie count467 kcal
- % of calories by macros
Fat 64.5 % 301 kcal 34 g Net Carbs 4.1 % 19 kcal 4.9 g Dietary Fiber 0.6 % 3 kcal 1.4 g Protein 30.8 % 144 kcal 36.5 g - Approx. WW SmartPoints™15.5
- Cholesterol 127.5 mg
- Sodium 370.5 mg
- Fat 33.9 g
- Saturated Fat 19.2 g
- Trans Fat 0.2 g
- Carbohydrates 6.3 g
- Dietary Fiber 1.4 g
- Total Sugars 2.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 36.5 g
- Calcium 294.5 mg
- Iron 3 mg
- Magnesium 49.3 mg
- Potassium 639.6 mg
- Zinc 4.3 mg
- Vitamin A (Retinol Equivalents) 390.2 mcg
- Vitamin B12 1.9 mcg
- Vitamin C 10.7 mg
- Folate 76.5 mcg
- Folic Acid 0.2 mcg