| 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
A Message from our Provider:
“If God is your Copilot – swap seats!”