Who are the Roulades, you ask? It isn’t a who . . . it’s a what! A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake, spread with a soft filling and rolled up into a spiral. And, it comes packed with the flavors you love, because you combine your favorites to create your own “special dish.”

Spinach and Sausage Pork Loin Roulade  This eye pleaser delivers on flavor, with chopped spinach and slivered almonds combined with Italian sausage and a variety of herbs and spices, all rolled up into a roll-cut or butterflied boneless pork loin roast. Lea usually serves this with Fennel-Potato Au Gratin. We also have a version with holiday-time seasoning. You can find the recipe here.

Cranberry-Lemon Pork Loin Roulade  Here is a delicious pork dish that is elevated to formal dinner status and delivers the flavor that its presentation promises. This tasty treat combines the flavors of cranberries, lemon, mustard, and brown sugar to titillate the tastebuds and please the pallet. Finish your servings with a tablespoon of pan-drippings sauce or pork gravy, and garnish with fresh chopped parsley or micro greens. An excellent side dish for this roulade is the Roasted Parmesan Baby Potatoes.

Parmesan Stuffed Chicken Roulade  Based on our delicious Parmesan Stuffed Chicken Breast Another pallet pleaser is this cheesy roulade which goes together quickly and delivers superb, rich, flavor while keeping sumptuous chicken breast the star of the show. Parmesan and gloucester cheeses are combined for this roulade, but, of course, any cheeses you prefer can be mixed and matched to take the flavor in the desired direction. An excellent side to accompany this dish is our savory New Potatoes and Mushrooms in Brown Gravy

Flank Steak Bacon and Spinach Roulade  Chopped spinach, crispy bacon and earthy mushrooms combine with your favorite steak seasoning to create a colorful and delightful roulade that dresses up the dinner plate and takes the meal to a new level of appeal. This is a dependable entree that pleases every time. An excellent side with this roulade is our Twice Baked Potatoes.

Parmesan Beef Braciole   The traditional braciole (the word is commonly pronounced /bra’zhul/) is the name given to a roulade (typically pork, chicken, beef, or fish) that are filled and rolled, browned and then braised in a sauce. This is an Italian flavored roulade with thyme, oregano, parsley, rosemary, basil and black pepper, baked in a tomato sauce and served on a parmesan crisp.

Roulades are fun, very flexible, and can add an element of class to everyday meals. The fillings are the fun part, allowing you to be as creative as you like, taking the flavors in your favorite directions. Meat roulades give you all the flexibility you need to wow the family and your guests with striking presentations without may limitations. One rule of thumb, however: always roll the meat with the grain running end to end so when you slice it later, across the grain, the beef will be more tender. For those who are intimidated by the thought of creating a roulade, visit our How To Truss A Roulade page. Enjoy!