Braciole

Ingredients :
2 x Round steaks, one inch thick, ( 1 1/2 pound each)
1 lb Italian sausage
1 med Onion, sliced
1 cup Herb stuffing mix
1 x Egg
1/4 cup Water
4 oz Pimientos, halved
8 oz Sliced mozzarella cheese

Method :
• Split the steaks, butterfly fashion, (split, but not all the way; open to one large piece).
• Pound steak with mallet or edge of heavy plate. Cook the sausage in a large skillet; drain well. In the same skillet, saute
the onion; lift out with a slotted spoon; place onion on steaks.
Add stuffing mix, egg and water to skillet; mix well; spread over steaks. Remove 1 slice cheese from package; slice
lengthwise. Place half of cheese strips and half of the pimeintos along one edges of the steak. Place sausage on pimientos.
Starting at the end, roll up each steak, jell-roll fashion. Repeat with second steak. Tie rolls every two inches. Place in a
shallow baking pan; pour 3/4 cup water over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
• Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or until cheese melts. Remove strings; slice.
• To Freeze: Wrap uncooked rolls in foil; label with finishing instructions and freeze. To bake frozen rolls; unwrap;
place in baking pan. Pour 3/4 cup water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting occasionally. Sprinkle cheese on top; bake for 10 minutes longer.

Another great bushel of recipes, janie! Thanks for sharing w/ us all!

Please enjoy.