Beef Puffery

• 1/2 pound phyllo (filo) pastry sheets
• 3/4 pound sausage
• 3/4 pound beef eye of round roast ground
• 1 1/2 cups onions chopped
• 2 cloves garlic minced
• 2 tablespoons parsley leaves minced
• 1 teaspoon basil crumbled
• 3/4 teaspoon oregano crumbled
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces tomato paste
• 1 each eggs
• 1 cup ricotta cheese
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 cup butter

1. Remove phyllo from refrigerator 2 hours before using.
2. Do not remove from package, as it dries out quickly.
3. Brown sausage in large skillet 10 minutes, breaking up pieces.
4. Stir in ground round and cook 5 minutes more until meat loses its pink color.
5. Add onions and garlic; cook until soft.
6. Tilt skillet and remove all fat (at least 1/2 cup).
7. Return skillet to heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5 minutes.
8. Remove meat mixture to large bowl; cool; place in refrigerator.
9. Beat egg in medium-size bowl until foamy; stir in ricotta.
10. Combine chilled cheese mixture and chilled meat.
11. Form into a roll 9 inch long and 2 inch high on foil; refrigerate while preparing phyllo.
12. Unfold phyllo on wax paper; remove 1 sheet to another piece single sheet with melted butter.
13. Cover with second sheet of pastry; brush with butter.
14. Repeat, using 12 sheets of phyllo and brushing each with butter.
15. Place meat roll along short edge; roll up, jelly roll style, tucking in ends and brushing with butter after each turn.
16. Place a piece of foil over ends of rolls; secure with toothpicks so filling will not come out.
17. Place seam-side down on a lightly oiled 15x10 inch jelly roll pan.
18. Refrigerate until time to bake.

phyllo, sausage, beef, onions, garlic, parsley, basil, oregano, salt, black pepper, tomato paste, eggs, ricotta cheese, parmesan, butter

Taken from recipeland.com/recipe/v/beef-puffery-46549 (may not work)