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Vegetable Beef Rolls Recipe
|Egg||1 , beaten|
|Ground beef||1 1⁄2 Pound|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Italian salad dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2615 Calories from Fat 2031
% Daily Value*
Total Fat 227 g348.8%
Saturated Fat 76.1 g380.3%
Trans Fat 0 g
Cholesterol 712.1 mg
Sodium 3839.7 mg160%
Total Carbohydrates 28 g9.2%
Dietary Fiber 3.8 g15.4%
Sugars 17.5 g
Protein 128 g256.7%
Vitamin A 269.8% Vitamin C 165.5%
Calcium 8.8% Iron 46.9%
*Based on a 2000 Calorie diet
Divide meat mixture into six portions.
On waxed paper flatten each meat portion into a 6x4-inch rectangle.
Combine carrot, onion, green pepper, celery, salt, and pepper.
Divide vegetable mixture into six portions.
Pat one vegetable portion onto each meat rectangle.
Roll up each rectangle as for jelly roll Wrap two slices of bacon around each of the rolls and secure with wooden picks.
Place rolls in shallow baking dish.
Pour salad dressing over; let stand at room temperature about 1 hour, turning occasionally to moisten all sides.
Remove meat rolls from dressing, reserving marinade.
Grill rolls over medium coals for 20 to 25 minutes, turning to grill all sides and brushing with reserved dressing occasionally.
Remove picks before serving.