Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
2 \N | Eggs |
1 \N | Spanish onion; chopped |
3 \N | Cloves garlic; finely chopped |
½ teaspoon | Celery salt |
1 tablespoon | Fresh basil; finely chopped |
4 ounces | Basil pesto sauce |
6 ounces | Sun-dried tomatoes; julienned |
¾ pounds | Mozzarella cheese; grated |
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 ½ 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@..." <hubbardj@...> on Nov 7, 1997