MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
ITALIAN STUFFED BEEF ROLLS
The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.
Nutrition Facts : Calories 438 calories, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.
VEGETABLE STUFFED HAMBURGER ROLL-UP
This is a great recipe to make using your own meat loaf recipe if you like; rather than this one and use you choice of vegetables. This one is with mixed vegetables diced small and cheese; but please do not omit the bacon on top. lol Your family and friends are going to enjoy this too!
Provided by Pat Duran
Categories Burgers
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Sauté onion in butter until soft-in a 10-inch skillet; stir in mixed vegetables. Heat over low fire; cover and cook for 10 minutes if raw or until almost tender and heated through.Drain any liquid from pan; set aside to cool. Prepare meat.
- 2. Combine meat, eggs, mustard, Worcestershire sauce, salt and pepper in a medium bowl; mix well to combine. Spread meat mixture on a jelly roll pan(15x10-inch)lined with foil and sprayed with non stick spray. Pat out evenly to fit pan.
- 3. Spread with cooled vegetable mixture to within 1-inch of edges; sprinkle with the cheese. Starting with the 10-inch side, roll up jelly roll style, lifting the foil as you roll to help guide it. Place seam side down on the spread out foil. Top with the bacon slices (tuck ends under if too long.)
- 4. Bake in 375^ oven for 15 minutes then turn oven to 350^ for about 45 minutes or until a deep brown. Let sit for 10 minutes then transfer to serving platter; cut into 1-inch thick slices with a sharp knife. Great served with mashed garlic potatoes and broccoli or green beans, if desired.
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
STUFFED GROUND BEEF ROLL
Can be stuffed with any deli meat or cheese and you can use spinach and even hard boiled eggs! The texture is very different from meatloaf which could be considered a second cousin. My family looks forward to it every time. I serve it with buttered orzo pasta and peas.
Provided by thistleridge
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 588.3, Fat 31.6, SaturatedFat 13.7, Cholesterol 230.2, Sodium 1342.3, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 58.1
STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 servings (2 rolls each)
Number Of Ingredients 16
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.
STUFFED HAMBURGER ROLL
Make and share this Stuffed Hamburger Roll recipe from Food.com.
Provided by janieb
Categories Meat
Time 1h10m
Yield 1 meatroll, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- mix all ingredients except ham and cheese.
- spread mixture on sheet of waxed paper.
- flatten meat to make a square.
- place ham on meat then cheese (do not place all the way to sides; leave some clearance).
- roll mixture, jellyroll style, ensuring that ends are sealed well.
- place into baking pan, seamside down.
- bake 1 hour or until brown/done.
- this may be covered with any type of sauce that you would ordinarily use with meatloaf.
Nutrition Facts : Calories 316.5, Fat 18.5, SaturatedFat 8.3, Cholesterol 148.6, Sodium 1154.4, Carbohydrate 14.8, Fiber 1.6, Sugar 3.2, Protein 22.4
STUFFED HAMBURGERS
Make and share this Stuffed Hamburgers recipe from Food.com.
Provided by Mindi Righter
Categories Lunch/Snacks
Time 25m
Yield 4 Burgers
Number Of Ingredients 5
Steps:
- Mix seasoned salt into ground beef.
- Separate beef into four parts.
- Take one fourth of the beef mixture and split in half.
- Flatten each one out into a small hamburger patty.
- Mix together cream cheese, mustard and horseradish until smooth.
- Add a spoonful to one of the patties.
- Place the other patty on top of the mixture and pinch sides together to seal.
- Repeat steps 3-5 until you have four stuffed burgers.
- Cook on grill.
- Extra cream cheese mixture can be served on side with onions, tomatoes, lettuce and any other toppings you may desire.
Nutrition Facts : Calories 278.1, Fat 18.9, SaturatedFat 9.3, Cholesterol 97.1, Sodium 191.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.5, Protein 24.5
HAMBURGER POTATO ROLL
One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne
Provided by shells75
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
- Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
- Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
- Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
- Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
- Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.
Nutrition Facts : Calories 229.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 85.8, Sodium 742.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.4, Protein 18.1
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
HAMBURGER STUFFED ROLLS
Make and share this Hamburger Stuffed Rolls recipe from Food.com.
Provided by hopeg13
Categories < 60 Mins
Time 45m
Yield 12 stuffed rolls, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fry Hamburger and season to taste (onion, garlic salt, accent, season salt). Drain grease off hamburger. Stir tomato sauce, olives and cheese into hamburger. Stuff hamburger mixture into middle of rolls. Top with cheese. Bake at 350 for 20-30 minutes.
Nutrition Facts : Calories 412.1, Fat 14, SaturatedFat 4.7, Cholesterol 45.5, Sodium 816.1, Carbohydrate 48.1, Fiber 2.8, Sugar 2.8, Protein 22.4
More about "stuffed hamburger roll food"
EASY STUFFED BEEF ROLLS / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 55 minsCategory DinnerCalories 350 per serving
- Mix ground beef, slightly beaten eggs, Worchestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.
- Mix ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, and chicken broth). Set aside.
- Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat. Lay a piece of wax paper on top of the meat (enough to cover). Use your hands to flatten out each piece of meat, shaping it into a 4 inch square. Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to "spread" the mixture out to within 1/2" of each edge. Carefully roll up each square, one at a time, tucking filling in as you go (if stuffing falls out, just put it right back in), continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.
- Spray a 13x9 inch baking dish with non-stick spray. Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.
10 BEST STUFFED DINNER ROLLS RECIPES | YUMMLY
From yummly.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF …
From thespruceeats.com
15 STUFFED BURGER RECIPES
From allrecipes.com
STUFFED BEEF CABBAGE ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STUFFED BREAST OF VEAL RECIPE - GIRL CARNIVORE
From girlcarnivore.com
GROUND BEEF AND RICE STUFFED CABBAGE ROLLS RECIPE - THE SPRUCE …
From thespruceeats.com
10 BEST STUFFED BEEF ROLLS RECIPES | YUMMLY
From yummly.com
STUFFED AND ROLLED ROAST BEEF | THINKBEEF
From thinkbeef.ca
STUFFED HAMBURGER RECIPE FOR THE GRILL | SCRAPPY GEEK
From scrappygeek.com
STUFFED BEEF ROLLS RECIPE IN URDU - MAKE IN JUST 25 MINUTES
From urdupoint.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love