Recipe - Italian-Style Turkey Pate

1 lg Egg; slightly beaten
Three fourths cup Bread crumbs; fine, dry
4 md Green onions; cut or sliced up (1/2
cup)
1/3 cup Tomato sauce
One fourth cup Parmesan cheese; grated
2 Cloves garlic; minced
1 teaspoon Italian seasoning; dried,
crushed
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 pound Ground turkey; raw (or
chicken)
1 pound Ground pork
4 ounce Ham; fully cooked, thinly
cut or sliced up
4 ounce Mozzarella cheese; thinly
cut or sliced up

Slice this pinwheelshape pate a bit thicker and serve on frilly greens for
a main dish salad or layer between Dijonslathered 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 15x10x1inch 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 1/4" slices. Arrange slices on a
serving platter. Serves 24.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 90.
Posted to MCRecipe Digest V1 #866 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997