Blue Cheese Beef Roll

9
Emily 0

"This is a recipe my mom used to make ahead of time, and bring on boat trips. It's unusual and very, very good. The filling is nice and creamy, and the pastry is rich and tangy."

Ingredients

55 m {{adjustedServings}} servings 632 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, blend together the butter, cream cheese and salt until smooth. Stir in the flour, until the mixture is evenly crumbly. Sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball. Press dough together, and knead for just a couple of turns. Flatten the ball slightly, wrap and refrigerate.
  2. Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion, and cook until the beef is no longer pink. Drain off fat, and set aside to cool. Transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.
  3. Preheat the oven to 425 degrees F (220 degrees C).
  4. On a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches. Place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely. Use the waxed paper to pick up the roll, and roll it onto a baking sheet so that it sits with the seam on the bottom.
  5. Bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have been making a variant of this recipe for years, eliminating the cream cheese in the crust and using blue cheese instead. In my opinion, the crust is better without the cream cheese. I use...

The dough was a little hard to work with. Kept falling apart. Know I use pilsbery crescent rolls instead. However good flavor with the blue cheese.

Delicious but very heavy and very fattening. Terrific reheated the next day.