Broccoli Meat Roll Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Steps:

• Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.

Steps:

• Preheat to 325°. In a large skillet, cook and crumble beef with broccoli and onion over medium heat until no longer pink, 4-6 minutes. Stir in salt and pepper., Cut one-third off the top of each roll; discard or save for another use. Hollow out bottoms, leaving 1/2-in.-thick shells; place on a baking sheet., Tear bread removed from centers into 1/2-in. pieces and place in a bowl. Stir in 1-1/2 cups cheese and beef mixture. Spoon into bread shells. Sprinkle with remaining cheese. Bake until heated through and cheese is melted, 10-15 minutes.

Steps:

• Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl.
• Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
• Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce.

Steps:

• In large bowl combine first 7 ingredients til very well mixed.
• Place mixture onto a sheet of foil.
• Press out to a flat, even 8"x10" rectangle.
• Top evenly with 6 slices ham to within 1/2" of edges.
• Top with 6 slices american cheese.
• Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller.
• Roll up starting from long side, lifting and using the foil to help you roll it all up.
• Roll up tightly.
• Pinch ends and seam closed VERY well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet, that's what I did. Easier clean up!
• Sprinkle with a little coarse ground pepper.
• Bake in 350º oven for 55 minutes.
• Cut remaining 4 slices cheese in half corner to corner. Place on top of meatloaf nicely, overlapping slices slightly, showing pointed sides.
• Bake 5 minutes longer or til cheese is just melted.
• Let rest 15-20 minutes before slicing.
• Good served with mashed potatoes, baby carrots and fresh rolls.
• *Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.
• **"Do-ahead" Tip:This can be rolled up and refrigerated (covered)for up to 24 hours before baking.

Steps:

• Separate crescent dough into four triangles. Place a piece of cheese and a broccoli spear along the wide edge of each triangle; roll up dough. , Place point side down on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until golden brown.

Steps:

• Preheat oven to 350°F.
• Cook, steam broccoli, crumble up and set aside to cool.
• In a large mixing bowl combine ground beef, egg, soup mix and A1 sauce.
• On a large flat surface (bread board etc.) place the foil.
• Spread meatloaf mixture into a rectangle, about 1/2 inch thick.
• You want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
• Roll up, starting at the small end of the loaf roll.
• It helps to roll with the foil under, it kinda holds it together as you roll.
• Pinch/close the small ends of the loaf.
• Bake about 1 hour.
• I like to pour more A1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.