Vegetable Beef Rolls
Yield
6 servingsPrep
1 hrsCook
20 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | tablespoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
carrots
shredded |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 12 | slices |
bacon
|
|
| ½ | cup |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | each |
eggs
slightly beaten |
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
carrots
shredded |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 12 | slices |
bacon
|
|
| 118 | ml |
salad dressing, italian
|
|
Directions
Combine ground beef and egg, divide into 6 portions and pat out into 6 x 4 inch; rectangles.
Combine the salt, pepper, carrot, celery and the green pepper.
Place equal amounts of the vegetable mixture onto each ground beef rectangle, roll up as for a jelly roll.
Wrap each with 2 slices of bacon and secure with toothpicks.
Place in a baking dish and pour the salad dressing over top.
Let stand for about 1 hour, turning occasionally to keep all sides coated.
Remove rolls from pan and grill over medium coals, for 20 to 25 minutes.
Basting with the marinade left in the dish.
Turn and baste occasionally.
Be sure to remove the toothpicks before serving.
