Recipe(tried): Bracciole

Elaine, below is my grandmother's recipe for Bracciole, which in our dialect are rolled, stuffed meat like what you'd described. Spedini, as far as I know, is bread w/ mozzerella and anchovy etc. Dialects differ however, so there might be a meat roll out there which sounds similar.
Enjoy!

BRACCIOLE

8 slices of beef top round, pounded or sliced 1/8" thick
2 tablespoons fresh, flat leaf parsley, chopped
cup grated pecorino romano cheese
2 cloves garlic, minced
2 tablespoons raisins or currants
2 tablespoons pine nuts, chopped
salt and pepper to taste
olive oil for browning

1 small bowl
1 medium mixing bowl
clean, white cotton string
tongs

1 recipe tomato sauce
1 large skillet

In a small bowl, soak the raisins or currants in warm water for 15 minutes and drain.
In a mixing bowl, combine the garlic, cheese, raisins and pine nuts. Season with salt and pepper.
Spread the stuffing onto the beef slices and roll them up firmly. Wrap each roll tightly, secure with cotton string and tie a knot to prevent them from unrolling.
In a large frying pan, heat the olive oil over medium-low heat. Add the beef rolls and using tongs, turn them until they're browned on all sides, about 8 minutes.
Using tongs, carefully transfer the rolls to a simmering pot of tomato sauce for about one hour, or until the bracciole are thoroughly cooked.
Remove bracciole from the sauce. Cut and remove the string, being careful not to unroll the bracciole.
Serve the bracciole whole or cut them into thick rounds. Serve as a second course after pasta with meat from the tomato sauce and salad.