Ingredients
1- 4-6 lbs boneless roast butterflied out into a long rectangle.
1-lbs of sliced procuitto
1-lbs of sliced provalone cheese
1-24oz jar of roasted peppers sliced
2- handfuls of fresh basil whole leaves
Preparation
buterfly a roast out, and pound it out to be about 1/2 to 1/4 inch thin. Take half of the procuitto and layer it down on top of the roast. Then a layer of sliced peppers. A layer of basil is next. a layer of cheese, and finally a last layer of procuitto. Roast at 350’ for one hour or until done.
