Beef Roll Mozzarella

By AnneS

Ingredients

• 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dehydrated onion flakes
• 1 egg, slightly beaten
• 1/2 cup breadcrumbs
• 1 can (4 oz) mushroom stems and pieces
• 1 1/2 cups shredded mozzarella (6 oz)
• 1 can tomato sauce with tomato bits
• 2 Tablespoons dry vermouth

Preparation

Step 1

1. Combine meat, S&P, onion, egg and breadcrumbs in a large bowl. Drain mushrooms; reserve. Add enough water to mushroom liquid to make 1/2 cup; add to meat mixture. Mix lightly, just until well combined.

2. Press mixture into a 14 x 10 inch rectangle on a piece of waxed paper. Sprinkle surface with mozzarella, leaving a 1/2 inch border. Roll up, jelly-roll fashion, starting with one of the short sides. Place, seam side down in a 9 x 13 inch baking dish.

3. Combine tomato sauce with vermouth. Spread half the sauce over the roll.

4. Bake in moderate oven--350 degrees for 45 minutes.

5. Combine remaining sauce with reserved mushrooms, spread over roll; bake 10 minutes longer. Slice and serve.