Vegetable Stuffed Hamburger Roll Up Food

VEGETABLE STUFFED HAMBURGER ROLL-UP

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.

STUFFED HAMBURGER ROLL

Steps:

• combine onion and 1/3 cup water in saucepan; simmer, covered, about 5 minutes.
• Add bread cubes and toss.
• Combine meat, egg, seasonings and a dash of pepper.
• On waxed paper, pat meat into a 14" X 8" rectangle.
• Spread bread mixture over meat; sprinkle with 3/4 cup of cheese.
• Starting at narrow end, roll meat mixture.
• Place seam-side-down in a sprayed loaf pan.
• Bake, uncovered, at 350F for 70 minutes.
• Top with remaining cheese; bake until melted.

MOROCCAN-INSPIRED SWISS CHARD ROLLS

Steps:

• For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
• Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
• Remove from the heat and let cool while preparing the chard leaves.
• Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
• Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
• Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

BACON CHEESEBURGER ROLL-UP

Steps:

• Heat oven to 400°F.
• Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
• Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam side down.
• Bake 20 to 25 min. or until golden brown.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.