trail brugers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs ground beef
1 egg
1 cup red wine
1 tlb garlic chopped
1 tlb pepper corn sauce mix
12 cloves garlic or more if your like me
1 cup honey mustard pretzils ground fine
2 tlbs grey poupon country dijon mustard
3 pkg martha white pizza crust mix
2 med avacados sliced
2 tlbs olive oil
2 large sweet spanish onions sliced
1 tlb fresh lemon juice
1 10 oz bag kettle jalapino chips crushed
1 small jar roasted red peppers
1 pkg pre-cooked bacon



peel and slice onions and peel garlic place all in a foil wrap with a drizzle of olive oil and salt and pepper to taste. place on grill to steam.check from time to time so they dont burn you just want them to brown nicely. put kettle chips in a 1 gallon zip lock bag close and crush. set to the side for now. if you have a food processer grind the whole bag. and set aside. reduce the 1 cup wine in a pan or a double thick foil dish to about 1/4 cup set aside. mix pizza dough mix as instructions say divide into 6 equal balls of dough and place in 1 gal zip lock bags sprayed with pam and press out into a round circle the size of the bag place in a cool place for later. now mix ground beef, reduced wine, 1 egg,poupon, 1 tlb chopped garlic, 1 tlb pepper corn mix, 1 cup crushed honey mustard prezzels, salt and pepper to taste.after well mixed place six equal balls of beef mix in six 1 gallon zip lock bags and press down on the beef mix to form a flat round disk about 7" across no less.put beef disks to cool and mix sliced avacado, 2 tlb olive oil, 1 tlb lemon juice and salt and pepper to taste just a little salt. by this time your onion garlic foil packet should be browning nicely open it and make sure both garlic and onion are nicely browned. take each beef disk take out of bag and place on a sheet of foil sprayed with pam, now spred a layer of chips on beef then from left to right make a row of avacado, onion, two roasted garlic, roasted red pepper, and bacon. using the foil under beef bring sides of beef up together and pinch beef closed over filling now place roll in your hand and work the beef gently to close around filling. place beef roll back on the foil bring up foil sides and close around beef roll close tight. do all the rest and place on grill turn ever 5 min. or so these will cook fast. you can tell by the firmness when you touch the foil it wont be soft any more. inside cook for about 15 or 20 min. open one to check if the beef is cooked. when all is cooked open the foil and let cool 5 min. get out your 6 pizza dough circles open the bag and cut down the sides to open. place warm beef roll on dough and as before with the foil do the same with the plastic bag bring up sides of bag join dough at top and press together and close dough all around beef. now roll dough ball in the last bit of crushed pretzils do all the same. now spray the grill very well with pam and place dough balls on grill and brown watch this they will cook fast turn brown on all sides even on ends. if you have an upper rack on the grill you can finish cooking there. just watch them.when done let rest 5 min. then you can just dive in or do as i do and cut them on an angle for better presentation. take the last part of the peppercorn mix and 1 cup more wine and 3 tlbs butter mix and heat makes a nice sauce for over meat. have fun.