There is one thing that makes this recipe better, and that's creativity. Every time I make this, I fiddle around and it's always great. Try using prosciutto ham, salami or prosciutto salami for the inside meat. I've added Italian sausage filling to the ground beef with great results. I also like to add sun dried tomatoes or mushrooms inside as well. On fancier occasions I've been known to serve it on top of a bed of spaghetti with burnt butter and parmesan.
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