Beef And Sun Dried Tomato Roll Ups Food

SUN-DRIED TOMATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

SUN-DRIED TOMATO MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

BEEF AND SUN-DRIED TOMATO ROLL-UPS

Steps:

• Spread each slice of roast beef with cream cheese.
• Sprinkle with chopped sundried tomatoes.
• Roll up each slice tightly.
• Refrigerate, covered, for at least an hour or until firm.
• To serve, cut each roll into 4 pieces.
• Secure each with a cocktail toothpick.
• NOTE: Cream cheese with chives may be substituted.
• Also, these rollups are not served on their sides like pinwheels.
• The cut sides are on each end, not up and down.
• They may be secured with sprigs of fresh rosemary, instead of the toothpick.

ROAST BEEF SANDWICHES WITH SUN-DRIED TOMATO SPREAD

Steps:

• Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
• Slice focaccia in half (horizontally).
• Spread sun-dried tomato spread on each half.
• Layer all sandwich ingredients.
• Cut into wedges (you might need fancy toothpicks to hold them together!).

SUN-DRIED TOMATO TURKEY ROLL-UPS

Steps:

• Spread mayonnaise on tortilla, sprinkle on chopped tomatoes.
• Add turkey, cheese,and lettuce.
• Roll up and enjoy!

SUN-DRIED TOMATO PESTO CHICKEN ROLL-UPS

Steps:

• One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
• To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
• Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
• Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
• Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
• Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
• I served this over spinach.

BEEF AND SUN-DRIED TOMATO ROLL-UPS

Steps:

• Spread each slice of beef with cream cheese.
• Carefully spread each with sun-dried tomato spread.
• Roll up each slice tightly; place on a cookie sheet.
• Cover and refrigerate at least an hour or until firm.
• To serve, cut each roll into four pieces.
• Secure each with a cocktail toothpick.