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Makes 8 servings1 egg, beaten 1 teaspoon onion salt 1 teaspoon seasoned salt Dash pepper 2 pounds lean ground beef 1-1/2 cups (6 ounces) shredded Swiss cheese 8 thin slices Canadian-style bacon 1 egg 2 tablespoons water 1 cup herb-seasoned bread crumbs 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1 can (10-1/2 ounces) condensed golden mushroom soup 1/2 cup water Advance Preparation: Combine the beaten egg, onion salt, seasoned salt, and pepper. Add meat and mix well. Shape meat mixture into eight 4-inch-square patties, 1/4 inch thick. Sprinkle about 3 tablespoons cheese atop each, then place 1 thin bacon slice on top. Roll jelly-roll fashion; seal seam and ends. Beat the remaining egg with the water. Dip rolls into egg, then into the seasoned bread crumbs. In skillet, brown the beef rolls in hot Crisco shortening or sticks. Remove to a 12 x 7 x 2-inch glass baking dish; drain off excess fat from skillet. In same skillet, heat soup and water, scraping brown bits into sauce. Pour over meat rolls in baking dish. Cover and refrigerate up to 8 to 10 hours. To Serve*: Preheat oven to 350ºF. Bake, uncovered, about 1-1/4 hours; baste occasionally with sauce. *To serve without refrigerating, bake, uncovered, at 350ºF for 45 to 60 minutes. |
