Herbed roulade with prosciutto and cheese



25 min


1 h


8 Servings

Herbed roulade with prosciutto and cheese

Roberto Caruso


  • 2 eggs
  • 1/4 cup milk
  • 1 tbsp Dijon mustard
  • 1 cup bread crumbs
  • 1/2 cup chopped parsley
  • 1 medium onion , grated
  • 2 garlic cloves , minced
  • 450 g lean ground beef
  • 450 g lean ground pork
  • 1/3 cup dried currants , or chopped dried cranberries
  • 2 cups packed baby spinach
  • 6 slices prosciutto
  • 6 slices provolone , about 150 g, cut in half


  • Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment. Set aside.
  • Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic. Add meat and currants. Season with fresh pepper. Using your hands, work until evenly mixed. Firmly press meat mixture onto prepared pan and shape into a 12 × 12- in. square. Smooth top. Scatter spinach leaves overtop, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone overtop prosciutto. Press down on provolone to flatten toppings. 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.
  • Bake in centre of oven until meat is golden and a thermometer inserted into the thickest part of roulade reads 160F, about 35 min. Let rest for 5 min. Slice and serve with kettle chips or mashed potatoes.

Nutrition (per serving)

  • Calories
  • 408,
  • Protein
  • 33 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 25 g,
  • Fibre
  • 1 g,
  • Sodium
  • 602 mg.