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Pinwheel Beef Roll Recipe
|Ground chuck||1 Pound|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dry breadcrumbs||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Cottage cheese||8 Ounce (Dry Curd)|
|Skim milk||2 Tablespoon|
|Spinach/1 cup mashed cooked carrots||10 Ounce (1 Package)|
Serving size: Complete recipe
Calories 1546 Calories from Fat 870
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 38.8 g194.2%
Trans Fat 0 g
Cholesterol 346.4 mg
Sodium 4076.6 mg169.9%
Total Carbohydrates 48 g16%
Dietary Fiber 7.7 g30.7%
Sugars 22.4 g
Protein 120 g240%
Vitamin A 535.3% Vitamin C 141.9%
Calcium 77.5% Iron 75.5%
*Based on a 2000 Calorie diet
Add pepper, thyme, oregano.
Press cheese through a sieve and moisten with skim milk.
Cook the spinach, drain thoroughly; chop and season with salt and pepper.
Press meat mixture out into a 9-inch square on dampened waxed paper.
Spread with the cheese to within 1/2 inch of one end.
Form half the spinach into a roll along the opposite end; sprinkle remaining spinach over the cheese layer.
Roll up loosely and pinch meat edge against the roll.
Place 3 slices of stale bread (to prevent sticking) in a shallow bake pan; set meat roll on bread.
Brush meat lightly with 1/2 tea spoon vegetable oil.
Bake at 350F for 1 hour.