BEEF ROLL MOZZARELLA

1 1/2 lb lean ground beef
1/2 cup packaged bread crumbs
1 egg, lightly beaten
1 tsp dehydrated onion flakes
1 tsp salt
1/4 tsp ground black pepper
1 (4 oz) can mushroom pieces
1 1/2 cup shredded mozzarella cheese (for filling)
FOR THE SAUCE:
1 (15 oz) can tomato sauce
2 tbsp vermouth

Combine beef, bread crumbs, egg, onion, salt, and pepper in a large bowl.

Drain mushroom liquid and add water, if needed, to make 1/2 cup. Add to meat. Mix lightly until well combined. Set mushrooms aside.

Press in to 14x10-inch rectangle on waxed paper. Sprinkle with Mozzarella to within 1/2 inch of edge. Roll up short side. Place seam side down in a 13x9x2-inch baking dish.

Combine tomato sauce with vermouth. Spread half of the sauce mixture over roll.

Bake at 375 degrees F for 45 minutes.

Combine remaining sauce with the reserved mushrooms, spread on roll.

Bake 12 minutes longer. Lift to heated platter.

Servings: 4
From: Mrs W.J. (Angela) Welch
Source: The Bliss of Cooking Returns by Fort Bliss Officers Wives Club, Ft. Bliss, TX.