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Preheat oven to 425°F. Make a lengthwise cut, 3/4 inch deep, down the center of the meat. Starting at the bottom of the slit, cut horizontally around the meat, keeping the cut 3/4 inch from the outside edge of the meat and unrolling the meat as you work. When you finish, you should have a flat piece of meat that is an even 3/4-inch thickness.
In a large bowl, combine spinach, roasted red peppers, garlic, fennel seeds, salt, sage and pepper. Stir in egg until combined. Add cheese; stir until combined.
Spread stuffing over meat to within 1/2 inch of the edges. Starting from a long side, roll up meat into a spiral. Tie at 2-inch intervals with 100%-cotton kitchen string. Sprinkle roll with pepper. Place roll, seam-side up, on a rack in a shallow roasting pan.
Roast, uncovered, for 40 to 45 minutes for medium-rare (140°F). Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. (The temperature of the meat will rise 5°F while it stands.)
Remove and discard string. Cut roll into 1/2-inch-thick slices. Serve warm.