Description
Roast Beef & Asparagus on Kimmelweck Focaccia with Horseradish Cream is the meal picnic dreams are made of!
Ingredients
Scale
- One 1 lb. package store bought pizza dough
- 1/4 cup olive oil, divided
- 2 Tbsp. caraway seeds
- 1/2 Tbsp. kosher salt
- 36 thin stalks of asparagus
- 12 slices Castle Wood Reserve ® Angus Seasoned Roast Beef
- 8 oz. sour cream
- 1 1/2 Tbsp. fresh horseradish
- Black pepper, to taste
Instructions
- Preheat oven to 375 F.
- Prepare baking sheet by covering with 2 Tbsp. olive oil.
- Stretch dough in a rectangular shape onto baking sheet.
- Top dough with remaining olive oil, caraway seeds and kosher salt.
- Bake for 15 – 20 minutes or until browned.
- In the meantime, trim the asparagus with a paring knife to remove the tough, fibrous ends.
- Blanch asparagus in a salted pot of boiling water for 1 minute until tender.
- Remove with tongs and immediately transfer to ice water for 1 minute to stop the cooking process.
- Once cooled, remove from water and pat dry.
- Prepare horseradish cream by mixing sour cream with horseradish and cracked black pepper, to taste.
- On a piece of roast beef smear 2 – 3 tsp. horseradish cream, set down 3 stalks of asparagus and roll up.
- Place roast beef rolls on a slice of focaccia.
- Enjoy!