Pinwheel Beef Roll Recipe
Ingredients
| Ground chuck | 1 Pound | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Dry bread crumbs | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/4 tsp each, pepper, thyme and oregano | ||
| 8 oz dry-curd cottage cheese | ||
| Skim milk | 2 Tablespoon | |
| Spinach package | 1 , mashed | |
Directions
Combine the first six ingredients lightly to make a moist mixture.
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.
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.
Chef
