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