Tuesday, January 17

Solar Bologna Brie Pesto Rolls

Isn't this pretty? This Bologna Brie Pesto Roll (dare I call it, Beef Bologna Wellington?) raises the lowly bologna to a whole new level. What I love, more than anything else, is that it's a meal anyone can afford, yet, looks as though you've spent hours putting it together, and it's absolutely delicious.

I used packaged crescent rolls, and that little bit of sweetness offset the pesto and hot mustard, perfectly. Scoring the underside of the thick bologna made it very easy to roll, too.  
Ingredients:  In large bowl, mix together 1Tablespoon pesto, 1 tsp Dijon mustard, 1 egg, 1/2 cup shredded Mexican four cheeses mix. Butter is optional. One-half package Brie cheese, cut into six logs. Separate crescent rolls and remove tip of triangle to reverse to make a rectangle. Score one side of thick-sliced bologna.
Using cling wrap to roll out the crescent rolls, my first step was to cut off the end triangle and reverse it along one side, overlapping edges to create a solid seam.

Cover with another piece of cling wrap and roll the pieces together. Remove top piece of cling wrap to begin building the roll.

I spread a thin layer of butter over the dough and then placed one bologna slice, scored side down, at the edge of one long side. Spread a 1/6th portion of the pesto mixture over bologna. Add one brie log to right of center. and, using bottom cling wrap, begin to roll towards free end of dough. Then, because this is a very bulky roll, to make sure it sealed the way I wanted it to, I used the cling wrap to raise the free end of dough up over roll about 1/4 inch and hand-pressed it against the roll, then pinch-sealed the ends.

Place rolls, seam side down, on baking pan that has been lined with parchment paper.

Place in preheated solar oven and bake for approximately 1-1/2 to 2 hours, or until dough is browned and cheeses have melted.
Dinner was rounded out with parsleyed potatoes and some home-made sweet mixed pickels on a cabbage leaf. What a difference a little baking does to a slice of bologna. I hope you try this because you're going to love it.
NOTE:  So many comments have gone missing since switching to Disqus that I have reverted back to the old Blogger comment section. I may have lost the few that are registering but I think this will be much better -- especially, since they now allow replies to individual comments. Hate that I've missed you all.
NOTE 2: Oh, I'm adding a new feature, too! Why not link up and let my visitors discover your great recipes, too? It's very simple. Just click and link.


  1. It seems a bit odd, but looks and sounds pretty good. Bologna is not something I often eat, but sometimes I get a craving for it.

    Glad you switched your comment method. Disqus can be such a hassle.

    Have you heard about the A to Z Video Challenge?
    Blogging from A to Z

    1. Changing has made such a difference, already! I was losing so many comments. Started to feel really lonesome. What took Blogger so long?!?!? This was such a surprise because I really expected a bologna overtaste, and it wasn't. A great combination.

      A-Z Video Challenge? No. I've marked my calendar for the A-Z Writing Challenge in April for my Rockin Chair Reflections blog. Will have to check it out. Thanks for the info.

  2. This sounds great--I think it would also make a great Super Bowl snack!

    1. You are so right! Wish I had thought of that. And, they're quite filling, too, so just a package or two would do the trick. Easy peasy... Thanks for stopping by.

  3. Hey Sharlene! Thanks for stopping by! It's been a while for both of us! Hey, I'll trade you a lobster ruben for pesto rolls! Deal?

    1. Oh, boy, I'm coming over. What a great swap. It has been a while for both of us. Been caught up in holiday cooking, crafts for my booth, and working on a new webpage. I love that Blogger has been able to get this commenting thing to match what was on WordPress. Now, I don't have to change. Great to hear from you.

  4. That looks delicious and easy to do too! But I have to use my fire heated stove, we occasionally see the sun here but only for a couple of hours and it really doesn't give any heat to mention :-) :-) :-)

    Have a great day!

    1. Christer, even if I use my inside conventional oven, I rarely cook above 275F and it works fine. (Can't remember what that is, Celsius...130? 140?... Thanks for stopping by. Isn't this new reply thing great!

  5. I like it and that was one of the reasons I fell for wordpress.

    1. It still has a few things to work out, but I do love it!

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