Add to Recipe Box
Go to Collections
Beefy Pizza Rolls (Bracciole)
thin slices thinly sliced
1/8-inch thickround steak (sold for bracciole)
milk or water
coarsely chopped fresh parsley
grated Parmesan or Romano cheese
Extra Parmesan for topping
about 1/4 cup
cans fire-roasted diced tomatoes
In a medium bowl, mix the breadcrumbs, parsley, Parmesan, salt, pepper, 2 cups shredded mozzarella and just enough milk/water to moisten the crumb mixture so it holds together.
Lay about 8 slices of the pepperoni on top of each steak. Distribute crumb mixture evenly over each steak. Roll up and secure with toothpicks.
Heat oil over medium-high heat in a large heavy skillet. Brown beef rolls on all sides; remove from pan.
Add all the sauce ingredients to the skillet and heat till it boils. Reduce heat and simmer for 5 minutes.
Lightly spray a 13 x 9-inch baking dish. Preheat the oven to 350 degrees F.
Place the beef rolls in the prepared pan; top with the sauce. Cover and bake for 30 minutes.
Uncover the rolls and top with remaining shredded mozzarella and grated Parmesan. Return to the oven and bake for 10-15 minutes, or until cheese topping is bubbly and melted.
I used the pepperoni that comes in the little pouches—Hormel or Margharita brand.
Use only enough milk/water to moisten the crumbs—I needed 1/4 cup, you may need more or less.