First off, I had to grind some chicken breast but I don't have a meat grinder. My cuisinart food processor was quite up to the task though. I spiced up the ground chicken with oregano, basil, garlic powder and crushed red pepper.
Now for the sauce I wanted something fairly thick so I took a can of Hunts (basil garlic or some such) spaghetti sauce, added 2 cans of shitake mushrooms to it and simmered it until it was almost as thick as tomato paste (about 4 hours).
Now lets put this thing together (I seem to be missing a couple prep pics so I'll post what I have.
Here's where some pics are missing.
I started by spreading a layer of the sauce/mushroom mixture down followed by some grated parmesan cheese then topped that off with sliced mozzarella. One layer didn't seem like it'd be throwdown worthy so I repeated the process and added another layer of sauce, parmesan and mozzarella.
This is on the second layer right before I added the second mozarella layer.
This thing was a bear to get rolled up with just one pair of hands. The guts wanted to keep oozing ahead of me but I managed to get the better of it.
Onto the smoker she goes.
A couple hours later.
It was real tasty and I'll be making more of these in the future.
Thanks for looking.