Best Italian Tomato Rolls Recipes

BRACIOLE -ITALIAN BEEF ROLLS TOMATO SAUCE

Steps:

• 1. For the Filling: combined bread crumbs with 2 tablespoons milk (soak for at least 20 minutes) Combine all ingredients in a small bowl.
• 2. Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. Remember to remove them before serving
• 3. Heat the olive oil in a Dutch oven over medium-high heat or your sauté pan. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
• 4. Add the onions and garlic to the Dutch oven and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, de-glazing the bottom of the pan.
• 5. Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for 3 hours.
• 6. Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
• 7. To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

ITALIAN TOMATO ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. Add the pizza sauce, 1/4 cup butter, egg, salt, basil, 2 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a 2-in. ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Brush with remaining butter.

ITALIAN SUN-DRIED TOMATO ROLLS

Steps:

• Prepare hot roll mix as directed on package using 2 Tbsp. of the reserved oil from tomatoes. Roll out dough to 15x10-inch rectangle.
• Spread tomatoes evenly over dough. Mix grated topping and remaining 2 Tbsp. reserved oil; sprinkle evenly over tomatoes. Roll up dough from long end; press edges to seal. Cut crosswise into 12 slices.
• Arrange rolls, cut sides down, in 13x9-inch baking pan sprayed with cooking spray. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Uncover rolls.
• Bake at 375°F for 20 to 25 minutes or until golden brown. Remove from pan. Cool on wire rack.