Recipe by Tiffany
"Deli sliced roast beef with ricotta and mozzarella cheese filling. Yum yum! Make sure the roast beef is not sliced too thin so that the slices won't fall apart."
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shredded mozzarella cheese, divided
1 (16 ounce) jar
deli sliced roast beef
The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling them. Also, on my second go with this dish, I added parmesan cheese, dried parsley, and black pepper to the ricotta mixture. That helped. This recipe definitely gives you that Italian-style food fix, without the carbs from pasta.
Thought this tasted bad. It sounded good....
4 star dining in my kitchen! Due to other comments about the excess fluid, I added 1T Parsley flakes, 1/2 cup parm. cheese and cut the mozz. in half to cut excess fats as well as the fluid and salts others commented on. I used LaDonnas Spaghetti Sauce (5 star!) but only used enough salt in it to sweat the onion as other reviews lamented on the degree of sodium. Make it! Its beyond yummy!!!
I found the flavor of the dish fantastic, but not worth a repeat since the presentation was awful. The filling is one of the best for stuffing pasta, tho. Used the leftover filling to do some shells up & that was perfect!!
And since alot of posts are about the amount of sodium, that's really dependent on your choice of sauce. I happened to have a jar of Ragu's Robusto in the cupboard & used that rather than my usual Barilla. No problems. I will guarantee you will want chocolate or ice cream to clear the palate after this dinner!
These were easy and delicious. They did turn out a bit too salty, so I'll have to find ways to cut some of the sodium out. Also, I found 2 tsp. italian seasoning to be a little too much - I will reduce that to 1 tsp. next time. Otherwise, it was a big hit!
This is a great dish that I have been making for a few years now. My family loves it!
This was too salty, but I can't really blame the recipe for that. I think I will try this again with my own roast beef, an eye of round roast made with onions, salt, pepper, thyme, bay leaf, a little brown sugar, and beef broth, cooled and sliced thin would make small rolls . The cheese was excellent and I think it could be used in other places, like manicotti. I'll try this one again.
This is a great recipe, the only thing you need to watch out for is the Garlic and Onion Powder. Make sure you use Garlic Powder and Onion Powder, NOT Garlic Salt and Onion Salt, this will cause the Salt issue people have been complaining about. I made it as per the recipe, and it turned out great. My mother made it, made the mistake I just mentioned, and way too salty. Look at your spices, and read the jars; it will help eliminate many of these issues. Enjoy. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef and Cheese Roll Ups
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 267
The hard work's over, now celebrate the leftovers.
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