Braciole Recipe

• 2 x Round steaks, one inch thick, ( 1 1/2 lb. each)
• 1 lb Italian sausage
• 1 med Onion, sliced
• 1 c. Herb stuffing mix
• 1 x Egg
• 1/4 c. Water
• 4 ounce Pimientos, halved
• 8 ounce Sliced mozzarella cheese

1. Split the steaks, butterfly fashion, (split, but not all the way; open to one large piece).
2. Lb.
3. steak with mallet or possibly edge of heavy plate.
4. Cook the sausage in a large skillet; drain well.
5. In the same skillet, saute/fry the onion; lift out with a slotted spoon; place onion on steaks.
6. Add in stuffing mix, egg and water to skillet; mix well; spread over steaks.
7. Remove 1 slice cheese from package; slice lengthwise.
8. Place half of cheese strips and half of the pimeintos along one edges of the steak.
9. Place sausage on pimientos.
10. Starting at the end, roll up each steak, jell-roll fashion.
11. Repeat with second steak.
12. Tie rolls every two inches.
13. Place in a shallow baking pan; pour 3/4 c. water over rills.
14. Bake in 350 F. oven for 40 min, basting occasionally.
15. Sprinkle reserved minced cheese over rolls.
16. Bake 10 min longer or possibly till cheese melts.
17. Remove strings; slice.
18. To Freeze: Wrap uncooked rolls in foil; label with finishing instructions and freeze.
19. To bake frzn rolls; unwrap; place in baking pan.
20. Pour 3/4 c. water over.
21. Bake in 350 F. oven for 1 hour and 40 min, basting occasionally.
22. Sprinke cheese on top; bake for 10 min longer.

italian sausage, onion, stuffing mix, egg, water, pimientos, mozzarella cheese

Taken from cookeatshare.com/recipes/braciole-90295 (may not work)