Beef Puffery

Directions

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