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| 1 1/2 x ca. 450 g | lean ground beef |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Teelöffel | Dehydrated onion flakes |
| 1 Dose | (15-oz) tomato sauce |
| 2 Esslöffel | vermouth |
| 1 | Egg lightly beaten |
| 1/2 Tasse | Packaged bread crumbs |
| 1 Dose | (4-oz) mushroom pieces |
| 1 1/2 Tasse | Mozzarella shredded |
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Combine beef, egg, onion, salt, pepper & bread crumbs in a large bowl. Drain mushroom liquid to make 1/2 cup. Add to meat. Mix lightly until well combined. 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 over roll. Bake at 375 for 45 minutes. Combine remaining sauce with the reserved mushrooms, spread on roll. Bake 12 minutes longer. Lift to heated platter.
Mrs W.J. (Angela) Welch
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,
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