Italian-style turkey pate

1 Servings

Ingredients

Quantity Ingredient
1 large Egg; slightly beaten
¾ cup Bread crumbs; fine, dry
4 mediums Green onions; sliced (1/2 cup)
⅓ cup Tomato sauce
¼ cup Parmesan cheese; grated
2 Cloves garlic; minced
1 teaspoon Italian seasoning; dried, crushed
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Ground turkey; raw (or chicken)
1 pounds Ground pork
4 ounces Ham; fully cooked, thinly sliced
4 ounces Mozzarella cheese; thinly sliced

Directions

Slice this pinwheel-shape pate a bit thicker and serve on frilly greens for a main dish salad or layer between Dijon-slathered crusty bread slices for a hearty sandwich. Combine egg, bread crumbs, green onion, tomato sauce, Parmesan, garlic, seasoning, salt and pepper in a large bowl. Add ground turkey, or chicken, and pork; mix well. Line a 15x10x1-inch baking pan with waxed paper. Pat meat mixture into the prepared pan. Arrange ham slices in an even layer atop the meat rectangle to within 1" of the edges. Place mozzarella cheese in an even layer atop the ham. Carefully roll up the meat mixture, staring with a long side and using the waxed paper as a guide. Use the tips of your fingers to gently push the roll forward, pulling away the waxed paper as you roll. Pinch seam and ends to seal, reshaping loaf as necessary. Discard waxed paper. Place loaf seam side down on the 15x10x1" baking pan. Bake at 350F 1 hour or until no pink remains. Cool loaf slightly in the pan on a wire rack. Remove loaf from pan. Wrap loaf and refrigerate up to 2 days. To server let stand at room temperature 20 minutes before slicing. Cut pate into ¼" slices. Arrange slices on a serving platter. Serves 24.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 90.

Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

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