Stuffed Meatloaf Roll
- 2 pounds lean ground beef
- 1 cup dry bread crumbs
- 2 eggs beaten
- 1 chopped onion
- 1 chopped bell pepper
- 1 cup chopped mushrooms
- 1 cup chopped black olives
- 3/4 teaspoon salt
- 1 teaspoon leaf oregano
- 1 8 oz can tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cans crescent rolls
In large bowl, combine beef, crumbs, egg, onion, salt and
oregano.
Stir in 1/2 tomato sauce; set aside.
Cut 2 pieces of waxed paper 15 inches long.
Unroll crescent roll dough and don't separate. Lay end to
end on top of wax paper and place second piece of wax paper
on top.
Now take rolling pin and roll the dough out till it's half
the thickness that it was originally.
Place meat mixture in center and spread out over dough
Sprinkle meat with cheese, bell pepper mushrooms and olives
top with remaining tomato sauce.
Roll up meat, jelly-roll fashion, starting at narrow end;
use wax paper to help.
Place seam side down in non-stick 9-1/4-in. x 5-1/2 in. x
2-3/4-in. bread pan.
Bake at 375 degrees F for 30 minutes.
Drain off any fat that accumulates
Return to oven for 30 minutes.