CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
Spanish |
Beef |
6 |
Servings |
INGREDIENTS
2 |
lb |
Ground beef |
2 |
|
Eggs |
1 |
|
Spanish onion; chopped |
3 |
|
Cloves garlic; finely chopped |
1/2 |
ts |
Celery salt |
1 |
tb |
Fresh basil; finely chopped |
4 |
oz |
Basil pesto sauce |
6 |
oz |
Sun-dried tomatoes; julienned |
3/4 |
lb |
Mozzarella cheese; grated |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl. Salt & pepper to taste. Place
two large sheets of saran wrap on counter. Put meat onto plastic and pat
into square 1/2 inch thick. Spread meat with pesto, sprinkle with sun-dried
tomatoes and cheese. Take edge of plastic and flip the edge of the meat up.
While lifting the plastic, roll the meat into a log shape keeping the
filling inside. Pinch meat together and place seam side down. Place in
shallow baking pan and cook in a preheated 375 oven for 35-45 minutes. Let
rest 10 minutes before slicing
Recipe by: Warhol's Restaurant
Posted to MC-Recipe Digest V1 #888 by "hubbardj@to-de.com"
<hubbardj@to-de.com> on Nov 7, 1997
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