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Artichoke Beef Roll Recipe
|Ground round||2 Pound|
|Soft whole wheat breadcrumbs||2 Cup (32 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Low sodium worcestershire sauce||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed, drained, and chopped (1 Package)|
|Finely chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Shredded low fat monterey jack cheese||3 Ounce (3/4 Cup)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 2646 Calories from Fat 1333
% Daily Value*
Total Fat 149 g228.7%
Saturated Fat 57.7 g288.5%
Trans Fat 0 g
Cholesterol 562.1 mg
Sodium 1543.3 mg64.3%
Total Carbohydrates 123 g41.1%
Dietary Fiber 17.4 g69.6%
Sugars 21.6 g
Protein 210 g420.6%
Vitamin A 7.7% Vitamin C 17.1%
Calcium 12% Iron 29.8%
*Based on a 2000 Calorie diet
Shape mixture into a 12- x 10-inch rectangle on wax paper.
Combine artichokes and mushrooms; spread evenly over beef mixture, leaving a 1-inch margin on all sides.
Sprinkle evenly with cheese.
Carefully roll up meat, jellyroll fashion, starting at narrow end, using wax paper to support meat.
Pinch ends and seam to seal.
Remove from wax paper.
Place roll, seam side down, on a rack in a roasting pan coated with cooking spray.
Bake at 350° for 1 hour or until done.
Transfer to a serving platter.
Let stand 10 minutes before slicing.