Roast Beef And Cheese Roll Ups Food

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

ROAST BEEF AND CHEESE ROLL UPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
• Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
• Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

ROAST BEEF AND BLUE CHEESE ROLL-UP

Steps:

• Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
• Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
• To serve, trim the ends and halve the rolls, crosswise.

ROAST BEEF ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture; roll up tightly.

APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic. , For ham and turkey rolls, in another bowl, combine the cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in foil. Refrigerate overnight. , Slice the roll-ups into 1-1/2-in. pieces.

ROAST BEEF AND SWISS TORTILLA ROLL-UPS

Steps:

• Spread 1 T dressing on each tortilla, covering entire surface.
• Top each with lettuce leaf and half of beef, cheese and onion.
• Roll up each tortilla tightly.
• To serve, cut roll-ups into 1-inch slices.
• Insert cocktail toothpick into each to secure.
• Serve with pickle wedges.
• Note: I find it easier to chill the tortilla before slicing.

HORSERADISH BEEF ROLL UPS

Steps:

• Beat cream cheese, horseradish and mustard in small bowl until smooth.
• Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
• Arrange 5 or 6 spinach leaves over cream cheese.
• Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese.
• Roll each tortilla up tightly; wrap with plastic food wrap.
• Refrigerate at least 4 hours or overnight.
• To serve, cut each tortilla into 1-inch slices.

ROAST BEEF ROLL-UPS

Steps:

• Spray a casserole pan (3 quart) with cooking spray.
• Microwave on high the broccoli, mushroom and garlic about 1 1/2 minutes.
• Blend together the gravy, tomato paste, tomatoes, oregano and basil; set aside.
• Mix broccoli mixture and 1/4 cup of cheese with the mashed potatoes.
• Put 1/4-1/2 cup potato mixture down the center of each roast beef slice,.
• Roll up and place seam side down in prepared pan.
• Pour gravy mixture over top.
• Cover with foil.
• Bake 25 minutes at 350°F.
• Uncover, sprinkle with 2 tbps cheese.
• Bake 5 minutes more until cheese melts.
• Let stand 5 minutes before serving.
• Serves 4.

HAM, SWISS, ROAST BEEF AND CHEESE WRAP

Steps:

• Lay out tortillas. Spread each tortilla with 2 tablespoons mayonnaise.
• Layer each tortilla with 4 slices each of ham, Swiss cheese, roast beef, and American cheese.
• Roll up and secure with toothpick. Enjoy!

ROAST BEEF AND SWISS TORTILLA ROLL-UPS

Steps:

• Spread 1 tablespoon dressing on each tortilla, covering entire surface. Top each with lettuce leaf and half of beef, cheese and onion. Roll up each tortilla tightly.
• To serve, cut roll-ups into 1-inch slices. Insert cocktail toothpick into each to secure. Serve with pickle wedges.

BEEF ROLL-UPS

Steps:

• Brown ground beef in a large skillet; drain grease.
• Add the onion soup mix and mix well.
• Add cheese and cook until cheese is melted and the mixture is pretty sticky.
• Separate the crescent rolls into individual rolls.
• Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat.
• Bake according to package directions.

CHEESY ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.

ASPARAGUS ROAST BEEF ROLL-UPS

Steps:

• Stovetop Instructions:
• Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
• Microwave Instructions:
• Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.