Rolled Meat Pancakes
|Ground beef||1⁄2 Pound|
|Bulk pork sausage||1⁄4 Pound|
|Onion||1⁄2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Shredded sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Brown meats with onion and garlic until crumbly.
Mix in spinach; salt to taste.
Beat eggs with salt and milk.
Sift flour, measure, and beat into egg mixture.
Pour about 2 tablespoons batter into buttered, hot 5 or 7-inch frying pan; tilt pan so batter covers bottom.
When brown on one side, remove.
Continue until batter is used, buttering pan as needed.
Divide filling between pancakes, and roll each.
Place 2 or 3 in individual baking dishes, or airrange in a 9 by 13-inch baking pan.
Pour tomato sauce over rolls; sprinkle with cheese.
Bake in a 350° oven for 30 minutes.