BEEF ROLL MOZZARELLA
Regi Dean's Recipes 08/22/99
Meats
Nita
{*****}
Breadcrumbs	1/2 cup
Egg, beaten	1
Ground Beef	1 1/2 lbs.
Minced Onion	1 TBSP.
Mushroom Stems & Pieces -1 cup	(4 oz.)
Pepper	1/2 tsp.
Salt	1 tsp.
Shredded Mozzarella Cheese	1 1/2 cups
Tomato Sauce With Tomato Bits	1 (15 oz.)
Vermouth	2 TBS.
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Combine ground beef, salt, pepper, onion, egg and breadcrumbs.  
Drain mushrooms, reserving liquid.  Add enough water to mushroom 
liquid to make 1/2 cup.  Add to beef mixture, blending well.

Shape beef mixture into a 10 x 14" rectangle on a piece of waxed paper. 
 Sprinkle with mozzarella, leaving a 1/2" border on each side.  Roll up 
jellyroll fashion.

Place roll, seam side down, in a 9 x 13" baking dish.  Combine tomato 
sauce and vermouth.  Pour half over roll.  Bake at 375* for 45 min.

Combine remaining tomato sauce and mushrooms.  Pour over beef 
roll.  Bake 10 additional minutes.  Yield:  6 Servings.