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Pinwheel Beef Roll's picture
  Ground chuck 1 Pound
  Vegetable oil 1⁄2 Teaspoon
  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
  Pepper 1⁄4 Teaspoon
  Cottage cheese 8 Ounce (Dry Curd)
  Skim milk 2 Tablespoon
  Spinach/1 cup mashed cooked carrots 10 Ounce (1 Package)

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.

Recipe Summary

Side Dish

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