Ingredients
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1 extra-large egg, lightly beaten
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1 Tbl. tomato paste
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1 Tbl. milk (or beef broth if you have some handy)
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1/2 tsp. italian seasoning
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1/2 tsp. dried oregano
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2 (small to medium-sized) garlic cloves or 1 large, very finely minced
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1/2 tsp. seasoned salt, I use Johnny's
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1/2 Tbl. finely chopped fresh parsley (or 1/2 tsp. dried)
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1 slice white bread, crusts removed and bread torn into very tiny pieces
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1 lb. lean ground beef, 85% works well
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6 - 8 paper-thin slices prosciutto
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coarse ground black pepper
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2 cups quality shredded mozzarella cheese, (can also use a mozzarella & provolone blend), [i]divided[/i]
Instructions
In a large bowl, combine first 8 ingredients.Crumble ground beef over mixture and combine well.On a piece of heavy duty aluminum foil, press meat into a rectangle, about 3/4 inch thick.Evenly lay prosciutto over meat to within 1 inch of edges.Sprinkle 1 cup mozzarella over prosciutto.Roll up, jellyroll-style, removing foil as you roll.Seal all edges completely.Place seam side-down onto foil-lined and sprayed baking sheet, and sprinkle with coarse ground black pepper to taste. Bake at 350°F for 1 hour.Sprinkle with remaining 1 cup shredded cheese.Bake 5-10 minutes longer or until cheese has fully melted.Let rest at least 5 minutes before slicing and serving.
