| 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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