I can count the number of foods my kids won't eat on one hand and raisins happens to be one of them, therefore, I left them out. Even so, this recipe was delicious! I made six rolls and only one leaked. I cut the mozarella into narrow slices and placed it in the center of the meat, making sure I had about an inch of space on either side of the cheese. Working slowly, tuck the right and left sides of the meat in toward the center and roll forward. Repeat this until your roll is formed. At this point, the only escape route for the cheese should be at the end. If you tie it off well, it should be fine. Glad to see everyone's a "Raymond" fan!!

This was good but the cheese did seep out during cooking,gave the sauce a great flavor.

I have some suggestions I've collected to help the filling stay intact. Tips: 1. This is traditional Sunday dish--it's not meant to be difficult. As it was served to me, it wasn't a dish that "wowed" on the table in terms of presentation, just on your taste buds! This particular recipe describes "oozing" cheese. Conjures almost a calzone-like explosion of filling. I'm not sure that's what was actually intended. In my experience, that's not what you get when you slice into braciola, so relax if yours doesn't fit the description. It's ok! Still, you shouldn't be losing *all* your filling. 2. Don't overfill your rolls. Less is more. 3. Leave a 1 inch border between your filling and the edge of the meat, all the way around. This trick makes sense because then the browning process (prior to putting the meat in the sauce) will help seal the edges. Brown well on all sides! This adds flavor! 4. Roll tightly. 5. Consider tucking the open edges (think burrito). I found this helpful, although I'm not sure that it's traditional. If you leave the 1 inch border and brown well, that may be enough. 5. I used toothpicks to secure my rolls, but most italian chefs seem to recommend using string or twine--and tying it tightly, especially the open edges. These are just tips I've picked up and I'm still learning myself. I'd love to hear some real braciole pros chime in with their techniques!