Artichoke Beef Roll Recipe
Ingredients
| 2 pounds ground round | ||
| 2 cups soft whole wheat breadcrumbs | ||
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 1/4 cup low-sodium Worcestershire sauce | ||
| Garlic powder | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Frozen artichoke hearts package | 1 , chopped | |
| Mushrooms | 1 1/2 Cup (16 tbs), finely chopped | |
| Monterey jack cheese | 3/4 Cup (16 tbs) | |
| Vegetable cooking spray | ||
Directions
Combine first 6 ingredients in a large bowl; stir well.
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.
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.
Chef
