¼ cup milk
1 tbsp Dijon mustard
1 cup bread crumbs
½ cup chopped parsley
1 medium onion, grated
2 garlic cloves, minced optional
1 lb ground beef
1 lb ground pork
⅓ cup chopped dried cranberries
2 cups packed baby spinach
6 slices prosciutto
6 slices provolone, cut in half
1 Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment paper. Set aside.
2 Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic, if using. Add meat and cranberries. Season with fresh pepper. Using your hands, work until evenly mixed.
3 Firmly press meat mixture onto prepared pan and shape into a 12"x12" square. Smooth top. Scatter spinach leaves over top, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone over top prosciutto. Press down on provolone to flatten toppings.
4 Grasp bottom corners of top layer of parchment and firmly roll meat mixture into a tight pinwheel log, pressing on the cheese to keep all ingredients in place. Continue rolling and slide onto bottom layer of parchment seam-side down. Discard top parchment. Seal ends to prevent cheese from oozing out during baking.
5 Bake in centre of oven until meat is golden and a thermometer inserted into the thickness part of roulade reads 160F, about 35 minutes. Lest rest for 5 minutes. Slice and serve.
8 Servings
