Italian Spedini
Ingredients
- 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 ⓘ
Instructions
- Brown ground round and sausage; drain well and set aside.
- In heavy skillet, brown in 1/2 stick butter the bread crumbs.
- Add sausage and ground round to bread crumbs and mix well.
- Turn off heat.
- Grate (on coarse) the hard-boiled eggs.
- Add to meat and crumb mixture.
- Add parsley, salt, pepper and oregano.
- Add Mozzarella cheese, Parmesan cheese and Romano cheese.
- Drizzle with melted butter if dry (consistency of corn meal).
- Lay slices of meat flat on waxed paper and spread with bread, meat and cheese mixture.
- Roll up (small end to large end) jelly roll fashion and secure with toothpicks.
- Slice into 1 to 1 1/2-inch pinwheels (3 to 4 per slice of meat).
- Place in shallow, lightly greased pan or dish and bake at 325° to 350° for 30 minutes until meat is brown. Make ahead and refrigerate.
- Remove and bring to room temperature. Don't let meat dry out.
- Drizzle with melted butter on top.
- Serve with a good tomato-spaghetti sauce, heated and served separately.
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).