My grandma’s recipe for beef rolls is a much-loved classic as it is, and is also easy to change up with different fillings. Load them with ham, veggies, even olives.
—Kent Call, Riverside, UT
Takes: 30 min. • Makes: 6 servings
1/2 lb. lean ground beef (90% lean)
2 cups chopped fresh broccoli
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
6 hard rolls
2 cups shredded cheddar cheese, divided
1. Preheat oven to 325°. In a large skillet, cook and crumble the beef with the broccoli and onion over medium heat until meat is no longer pink, 4-6 minutes. Season with salt and pepper.
2. Cut one-third off the top of each roll; discard or save tops for a future use. Hollow out the bottoms, leaving 1/2-in.-thick shells; place shells on a baking sheet.
3. Tear the bread removed from the shells into 1/2-in. pieces; place in a bowl. Stir in 11/2 cups of cheese and the beef mixture. Spoon into bread shells. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 10-15 minutes.
1 roll: 394 cal., 18g fat (9g sat. fat), 61mg chol., 783mg sod., 34g carb. (2g sugars, 2g fiber), 23g pro.