Vegetable Stuffed Hamburger Roll Up Recipes

IMPOSSIBLE™ BURGER PARTY ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch pie dish with cooking spray.
• Heat oil in a pan over medium heat; add meatless ground beef. Break up and cook through until browned and crumbly. Shake onion soup pouch, mixing up contents well. Using a spoon, scoop up half of the soup mix and incorporate into the pan. Add more to taste; discard remaining mix or reserve for another use. Stir in water.
• Remove from heat and fold in Cheddar cheese. The cheese should not be entirely melted, just evenly distributed through the mixture.
• Divide meatless mixture into 8 equal portions. Unroll crescent roll dough on a work surface, working on one at a time. Press dough with your fingers to flatten and slightly enlarge the space, making sure the widest area is facing you. Mound one portion of meatless beef mixture on the wide area and gently roll up to the tip. Tuck the edges of the roll up around the side of the bundle. Place in the pie plate. Repeat.
• Bake in the preheated oven until golden brown, about 15 minutes.

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
• Season the flank steak on both sides with a good pinch of salt and black pepper.
• Sprinkle on the spinach in an even layer and top with the sautéed peppers.
• Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
• Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
• Slice between the toothpicks to create individual steak rolls.
• Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
• NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
• Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
• Let the steak rest for 5 minutes before removing toothpicks.
• Enjoy!

SCALLOPED POTATO ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
• Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
• In a bowl combine the spinach mixture and the ricotta. Set aside.
• Evenly spread the spinach mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Sprinkle with parsley for garnish. Slice and serve immediately.
• Enjoy!

STUFFED GROUND BEEF ROLL

Steps:

• In a large zip-lock bag mix first 11 ingredients.
• Prepare a large sheet pan with parchment paper or foil (spray with water so meat won't stick).
• Cut ziplock bag and lay out beef mixture to form a large rectange. Flatten out evenly.
• Tear salami and cheese into long pieces and lay out on top of meat.(Any of your own ideas can be added now. I've used Italian hams, swiss cheese, mushrooms, etc.).
• Roll up length wise using the paper or foil as a tool.
• Pinch ends and lay seam side down.
• Bake at 375 for 40-45 minutes.