Buffet Beef Rolls

• 1 egg, beaten
• 1 tsp. onion salt
• 1 tsp. seasoned salt
• dash pepper
• 2 lb. lean ground beef
• 8 slices Swiss cheese
• 8 thin slices Canadian-style bacon or thin ham slices
• 1 egg
• 1 c. herb seasoned bread crumbs
• cooking oil
• 1 can condensed golden mushroom soup
• 1/2 c. dry red wine

1. Preheat oven to 350u0b0.
2. Combine beaten egg, onion salt, seasoned salt and pepper.
3. Add meat; mix well.
4. Shape into eight 4-inch square patties, 1/4-inch thick.
5. Cut cheese slices the same size. Press cheese slice on top each, then 1 bacon or ham slice.
6. Roll jellyroll fashion; seal seam and ends.
7. Beat remaining egg with 2 tablespoons water.
8. Dip rolls into egg, then into crumbs.
9. In skillet, brown the rolls in hot oil.
10. Remove to 11 x 7 x 1 1/2-inch baking dish.
11. Discard oil in skillet.
12. In same skillet, heat soup and wine, scraping brown bits.
13. Pour over rolls.
14. Bake, uncovered, 45 minutes, baste occasionally.
15. Can be covered and refrigerated. If chilled, bake about 1 1/4 hours.
16. Serves 8.

egg, onion salt, salt, pepper, lean ground beef, swiss cheese, bacon, egg, herb seasoned bread crumbs, cooking oil, condensed golden mushroom soup, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338021 (may not work)