Pinwheel Loaf Wellington Recipe
Ingredients
| Onion or Beefy Onion Soup Mix- 1 envelope | ||
| Ground beef | 2 Pound | |
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Oregano | 1 Teaspoon | |
| Cooked ham slice | 6 | |
| Mozzarella cheese | 2 Cup (16 tbs) | |
| Pastry for double-crust pie | ||
Directions
GETTING READY
1) Preheat oven to 350° F.
MAKING
2) In a large bowl combine onion soup mix, ground beef, bread crumbs, ketchup, 2 eggs and oregano. Mix well.
3) On a sheet of waxed paper, shape mixture into 10" x 12" rectangle. Top with ham and cheese, leaving a 1-inch border along the sides. Roll, starting at 10-inch end, in jelly-roll style. Seal tightly along the edges.
4) Roll pastry between 2 sheets of waxed paper into 12" x 14" rectangle. Arrange over loaf and press along the base of filling to seal. Trim excess pastry.
5) Prick with fork and brush with the remaining beaten egg. Place on a rack in the baking pan and bake for 1 hour or until done.
SERVING
6) Serve with some extra oregano and ketchup.
1) Preheat oven to 350° F.
MAKING
2) In a large bowl combine onion soup mix, ground beef, bread crumbs, ketchup, 2 eggs and oregano. Mix well.
3) On a sheet of waxed paper, shape mixture into 10" x 12" rectangle. Top with ham and cheese, leaving a 1-inch border along the sides. Roll, starting at 10-inch end, in jelly-roll style. Seal tightly along the edges.
4) Roll pastry between 2 sheets of waxed paper into 12" x 14" rectangle. Arrange over loaf and press along the base of filling to seal. Trim excess pastry.
5) Prick with fork and brush with the remaining beaten egg. Place on a rack in the baking pan and bake for 1 hour or until done.
SERVING
6) Serve with some extra oregano and ketchup.
Chef
