Cheese Stuffed Beef Rolls Recipe
These cheese stuffed beef rolls are saucy beef rolls prepared with roast beef. Filled with a seasoned egg and three cheese mix of parmesan, ricotta and mozarella along with fried onions, the beef slices are rolled and baked with zucchini. Topped off with remaining cheese, these come out moist, tender and wholly satisfying.
Ingredients
1 jar (15 1/2 ounces) spaghetti sauce
1 egg, slightly beaten
1/4 teaspoon Leaf Oregano
1/4 teaspoon Garlic Powder
1 container (15 ounces) ricotta cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
1 can (2.8 ounces) French Fried Onions
6 thin slices deli roast beef
2 medium zucchini, sliced
Directions
Preheat oven to 375°.
Spread 1/2 cup spaghetti sauce in bottom of 8x12-inch baking dish.
In large bowl, thoroughly combine egg, seasonings, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese and 1/2 can French Fried Onions.
Spoon equal amounts of cheese mixture on 1 end of each beef slice.
Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish.
Place zucchini along both sides of dish.
Pour remaining spaghetti sauce over beef rolls and zucchini.
Bake, covered, at 375° for 40 minutes or until heated through.
Top beef rolls with remaining mozzarella cheese and onions.
Bake, uncovered, 3 minutes or until onions are golden brown.
Spread 1/2 cup spaghetti sauce in bottom of 8x12-inch baking dish.
In large bowl, thoroughly combine egg, seasonings, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese and 1/2 can French Fried Onions.
Spoon equal amounts of cheese mixture on 1 end of each beef slice.
Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish.
Place zucchini along both sides of dish.
Pour remaining spaghetti sauce over beef rolls and zucchini.
Bake, covered, at 375° for 40 minutes or until heated through.
Top beef rolls with remaining mozzarella cheese and onions.
Bake, uncovered, 3 minutes or until onions are golden brown.
