Appetizing Easy To Make Meat Roll Ups Recipes

APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic. , For ham and turkey rolls, in another bowl, combine the cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in foil. Refrigerate overnight. , Slice the roll-ups into 1-1/2-in. pieces.

BEEF ROLL-UPS

Steps:

• Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
• In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
• Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
• In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
• In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

YUMMY ROLL UPS

Steps:

• Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

EASY BEEF ROLL-UPS

Steps:

• Trim separable fat from steak nd remove bone.
• Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon.
• Place bacon slices on steak strips and roll up, securing with small wooden picks.
• Brown roll-ups slowly in hot oil in large frying-pan.
• Remove roll-ups to pressure pan.
• Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan.
• Pour liquid over roll-ups.
• Cook at 10 lbs pressure 10 minutes.
• Remove roll-ups to warm serving dish.
• Combine cornstarch and 1/2 cup water, mixing until smooth.
• Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened.
• Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.

CRABMEAT ROLL-UPS

Steps:

• -Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
• Stir in crabmeat, Swiss cheese, and green onion.
• Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
• -Wrapeach tortilla in plastic wrap, and refrigerate overnight.
• -Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

BEEF ROLL-UPS

Steps:

• Brown ground beef in a large skillet; drain grease.
• Add the onion soup mix and mix well.
• Add cheese and cook until cheese is melted and the mixture is pretty sticky.
• Separate the crescent rolls into individual rolls.
• Spoon about 2 tablespoons of the meat mixture into each crescent and fold the crescent up around the meat.
• Bake according to package directions.

MEAT ROLL-UPS

Steps:

• Begin to brown ground beef in a large skillet. Once a little moisture has come out of the beef, stir in the onion soup mix and continue until all the meat is browned, over medium-high heat. Make sure ground beef is crumbled to small pieces well.
• Remove from heat. Drain off any excess fat. Stir in cheese until melted and well combined. Set aside to cool.
• Preheat oven to 375-degree F.
• Loosely roll out the crescent dough as directed on package. Cut each crescent in half (into 2 triangles), creating 16 triangles from each package.
• Place a heaping teaspoonful of the beef mixture onto each triangle's center. (The beef mixture only needs to be cooled enough so that you can handle it with your fingers.).
• Roll each triangle to enclose. Tuck dough points under, pinch to close any openings, and place that doughier side down onto ungreased cookie sheets.
• Bake about 11 minutes, flipping over about 5 minutes into bake time, careful not to burn bottoms. Serve warm or let cool and freeze.
• To serve after freezing: No need to thaw - Warm in preheated 325-degree F oven for 10-13 minutes.

EASY ROLL-UPS FOR APPETIZER, SUPER BOWL OR SNACK TIME

Steps:

• Mix the cream cheese, splenda or sugar, and the ranch seasoning together in a bowl.
• Spread the cream cheese mixture thinly over one tortilla and them place one slice of deli meat on top of the cheese covered tortilla. Roll the tortilla up into a log and set aside.
• Cover a second tortilla with the cheese mixture and meat and then place the first roll onto the second one and roll one inside the other to make a larger roll.
• This recipe should make 5 complete rolls using 10 tortillas.
• Place the 5 completed rolls into a plastic bag in the refrigerator for at least 6 hours, overnight is better. The tortillas need time to soften by pulling some of the moisture out of the cream cheese spread.
• Remove the roll ups from the refrigerator, cut off the uneven ends, these are for the cook. Slice the rolls into pieces and lay them flat on a serving tray and serve immediately.