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.