Meat Rolls . . . biscuit dough filled with meat & cheese and topped with a meat gravy

   

These savory meat rolls are prepared and assembled much like cinnamon rolls — biscuit dough is rolled into a rectangular shape and topped with meat and cheese; this is rolled up, cut into savory spirals, baked, and then topped with a meat gravy.

     We’re snowed in and I wanted to try making something hearty for tonight’s supper. I’ve been thinking about Dee Marshall’s Meat Rolls, and decided to use her recipe as a springboard for my own version. (I interviewed Dee for my monthly food column in January of 2012; her article appeared in the 1/21/12 edition of the Abilene Reflector-Chronicle and is included in the 11^th edition of Home Cooking Dickinson County Style which is available at the Dickinson Country Heritage Center.)

    Barry deemed the rolls “delicious,” and now I’m thinking of all kinds of variations: Sausage Rolls topped with Cream Gravy; Meat Rolls (made like the recipe below) topped with Cheese Sauce; Taco Rolls—add taco seasoning to meat mixture & use a Mexican cheese blend, serve with salsa, sour cream & shredded lettuce; add green peppers to the meat filling and change out the seasonings.

Meat Rolls    Makes about 8 large rolls

Filling & Gravy – make filling  first so it can cool as you prepare the biscuit dough

1 lb. lean ground beef

½ of a large onion, minced

4 or 5 sliced mushrooms

1tablespoon+ Italian seasoning, or to taste

1 teaspoon garlic powder, or to taste

Kosher salt and pepper to taste

2 tablespoons all-purpose flour

1½ cups+ beef broth, divided use

½ to ¾ cup grated Cheddar cheese

Paprika

1 to 2 tablespoons tomato paste

Biscuit Dough

3 cups biscuit/baking mix (homemade or commercial)  

⅔ cup milk

1.  For the filling —

a.  Brown beef; add onions, mushrooms and Italian seasoning, garlic powder, salt & pepper after a few minutes.

b.  Stir in flour and cook another couple of minutes. Then add ½ cup beef broth.

c.  Remove from heat and cool.

2.  For the dough — for more detailed instructions, click on our recipe for Homemade Baking Mix

a.  Mix biscuit mix and milk.

b.  Knead lightly just until dough holds together nicely.

c.  Transfer dough to a sheet of wax paper. Cover with a second sheet and roll to ¼” thickness. Remove top sheet of wax paper; using your hands, adjust the dough so it is squared off at the ends. (Mine measured about 12”x10”.)

3.  Assembling & baking the roll—

a.  Spread grated cheese over the surface of rolled dough. Sprinkle lightly with more Italian seasoning and paprika.

b.  Reserve about ¼ cup of the cooled meat; Spread the rest evenly over the surface of the dough.

c.  Roll up from the long side, using the wax paper to gently coax the roll along. Lightly pinch overlapping dough to seal and create a seam.

d.  Using a serrated knife, cut roll into about 1” slices.

e.  Place rolls on parchment lined baking sheet that has been sprayed.

f.  Add to a preheated 425° oven and bake for about 20 minutes or until dough is baked through.

4.  Making the gravy —

a.  Reheat the reserved meat mixture (it could be sprinkled with another 1 or 2 tablespoons of flour as it reheats.

b.  Stir in remaining 1 cup of beef broth (more can be added if desired) and 1 to 2 tablespoons of tomato paste. Taste and adjust seasonings as needed.

5.  To serve — Ladle gravy over meat rolls.

Recipe without photos . . .      

Meat Rolls    Makes about 8 large rolls

Filling & Gravy – make filling  first so it can cool as you prepare the biscuit dough

1 lb. lean ground beef

½ of a large onion, minced

4 or 5 sliced mushrooms

1tablespoon+ Italian seasoning, or to taste

1 teaspoon garlic powder, or to taste

Kosher salt and pepper to taste

2 tablespoons all-purpose flour

1½ cups+ beef broth, divided use

½ to ¾ cup grated Cheddar cheese

Paprika

1 to 2 tablespoons tomato paste

Biscuit Dough

3 cups biscuit/baking mix (homemade or commercial)  

⅔ cup milk

For the filling —

·   Brown beef; add onions, mushrooms and Italian seasoning, garlic powder, salt & pepper after a few minutes.

·   Stir in flour and cook another couple of minutes. Then add ½ cup beef broth.

·   Remove from heat and cool..

For the dough — for more detailed instructions, click on our recipe for Homemade Baking Mix

·   Mix biscuit mix and milk.

·   Knead lightly just until dough holds together nicely.

·   Transfer dough to a sheet of wax paper. Cover with a second sheet and roll to ¼” thickness. Remove top sheet of wax paper; using your hands, adjust the dough so it is squared off at the ends. (Mine measured about 12”x10”.)

Assembling & baking the roll—

·   Spread grated cheese over the surface of rolled dough. Sprinkle lightly with more Italian seasoning and paprika.

·   Reserve about ¼ cup of the cooled meat; Spread the rest evenly over the surface of the dough

·   Roll up from the long side, using the wax paper to gently coax the roll along. Lightly pinch overlapping dough to seal and create a seam.

·   Using a serrated knife, cut roll into about 1” slices.

·   Place rolls on parchment lined baking sheet that has been sprayed.

·   Add to a preheated 425° oven and bake for about 20 minutes or until dough is baked through.

Making the gravy —

·   Reheat the reserved meat mixture (it could be sprinkled with another 1 or 2 tablespoons of flour as it reheats.

·   Stir in remaining 1 cup of beef broth (more can be added if desired) and 1 to 2 tablespoons of tomato paste. Taste and adjust seasonings as needed.

To serve — Ladle gravy over meat rolls.