Blue Cheese Beef Roll

9 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  Emily

“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.”

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Adjust Servings

Original recipe yields 10 servings



  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.

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Reviews (9)

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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 about 2/3 cup blue cheese, cream it with the butter, add the flour and stir til it's crumbly, then add the milk. A previous rater said the crust is hard to work with. It is if you're used to bread dough and such but once you've worked with it a couple of times it becomes easier. I also add chopped ripe olives and chopped marinated artichoke hearts and chopped mushrooms to the "fillin'". I have heard some vegetarians omit the beef and use bulgur instead. Oh, and also I use the cream cheese that I didn't use in the crust in the filling. When cooled, the CC also helps the filling bind and makes it easier to shape when adding it to the crust. This dish is a favorite with everyone I've ever made it for. Good to see it made it onto the web. I've searched for it before with no luck. I originally found it in an old cookbook that referred to it as a Mexican dish! Could that be? Never knew Mexican (or even Tex-Mex) to lean towards blue cheese in anything. But you never know.



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.

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Amount Per Serving (10 total)

  • Calories
  • 632 cal
  • 32%
  • Fat
  • 50.4 g
  • 78%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 890 mg
  • 36%

Based on a 2,000 calorie diet



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Blue Cheese Beef Tenderloin


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Blue Cheese and Beef Meatballs