Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 270
  • Fat:
  • 15 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 116 mg
  • Sodium:
  • 617 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 0 g
  • Protein:
  • 29 g


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Italian Style Meat Roll

Test Kitchen Favorites 2004
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I also use this meat mixture for meatballs. Either way, it's mouth-watering. —Janaan Cunningham

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 1-1/4 hours + standing

Ingredients:

  • 1 slice bread, cut into cubes
  • 1 egg
  • 2 tablespoons water
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 1 package (2-1/2 ounces) sliced dried beef
  • 1-1/2 cups shredded mozzarella cheese

Directions:

Process bread in a blender or food processor until fine crumbs form; transfer to a bowl. In same blender, combine the egg, water, onion, celery, Italian seasoning, salt and pepper; cover and process until smooth. Stir into the bread crumbs. Crumble beef over mixture and mix well.
    On a 16-in. x 12-in. piece of waxed paper, shape meat mixture into an 11-in. x 8-in. rectangle. Top with the dried beef and cheese to within 1/2 in. of edge. Roll up jelly-roll style,starting with a short side; pinch to seal edges.
    Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 8 servings. TEST KITCHEN TIP For meatballs, pat the beef mixture into a square about 1 inch thick. Then cut into 1-inch squares and roll each square into a meatball.


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