Pizza Rolled Top Round
By Giant Eagle
Prep Time: 10 min.
Cook Time: 35 min.
Preheat oven to 375°F. Pick basil leaves and roughly chop.
Lay the top round on a cutting board. Slice round lengthwise, from the side, cutting to, but not through, other side. Open halves, laying beef flat. Starting from the center, slice each half lengthwise, cutting to, but not through, other side; open so top round is flat.
Season with salt, pepper and dried oregano. Evenly lay pepperoni over beef, leaving 1 inch away from the edges uncovered. Top with Mozzarella and roll the roast starting at the longest end until closed. Tie butcher string on each end and two in the middle, making sure roast is secured and will not come undone during cooking process.
Heat a large skillet (big enough to sear roast) for one minute on high with olive oil. Add roast to the pan and sear for 2 minutes on each side, rolling roast around so all sides get a nice even sear. Pour crushed tomatoes in baking dish and place roast in dish. Spoon some of the tomato on top. Place in oven and cook for 25 minutes, until a minimum internal temperature of 145°F is reached. Once cooked, allow roast to rest for 10 minutes.
While the roast is cooking, bring water to a boil with a pinch of salt. Once water boils, slowly whisk in the polenta. Mixture should thicken instantly. Stir in the Parmesan and set aside to serve.
After meat has rested, cut into 2-inch thick slices. Serve on top of polenta with a generous spoonful of tomato sauce and chopped basil.
Approximate Nutritional Information (Per serving):
Calories 840, Fat 29g, Sat. Fat 13g, Trans Fat 0g, Cholesterol 150mg, Sodium 1470mg, Total Carbohydrate 68g, Fiber 0g, Sugars 9g, Protein 71g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Soy Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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