Italian Spedini

• 20 slices sirloin tip roast, sliced very thin by butcher
• 1 lb. ground round
• 1/2 lb. Italian sausage (2 links)
• 1/2 stick butter
• 1 1/2 c. Italian bread crumbs (Progresso)
• 2 hard-boiled eggs, grated
• 1 Tbsp. parsley
• salt and pepper to taste
• pinch of oregano
• 3/4 bag grated Mozzarella cheese
• 3 to 4 Tbsp. Parmesan cheese
• 3 to 4 Tbsp. Romano cheese

1. Brown ground round and sausage; drain well and set aside.
2. In heavy skillet, brown in 1/2 stick butter the bread crumbs.
3. Add sausage and ground round to bread crumbs and mix well.
4. Turn off heat.
5. Grate (on coarse) the hard-boiled eggs.
6. Add to meat and crumb mixture.
7. Add parsley, salt, pepper and oregano.
8. Add Mozzarella cheese, Parmesan cheese and Romano cheese.
9. Drizzle with melted butter if dry (consistency of corn meal).
10. Lay slices of meat flat on waxed paper and spread with bread, meat and cheese mixture.
11. Roll up (small end to large end) jelly roll fashion and secure with toothpicks.
12. Slice into 1 to 1 1/2-inch pinwheels (3 to 4 per slice of meat).
13. Place in shallow, lightly greased pan or dish and bake at 325u0b0 to 350u0b0 for 30 minutes until meat is brown. Make ahead and refrigerate.
14. Remove and bring to room temperature. Don't let meat dry out.
15. Drizzle with melted butter on top.
16. Serve with a good tomato-spaghetti sauce, heated and served separately.

butcher, ground round, italian sausage, butter, italian bread crumbs, eggs, parsley, salt, oregano, mozzarella cheese, parmesan cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498749 (may not work)