I love Italian food!!!!!!! try these and enjoy

BRACCIOLA

1 3/4 lbs. flank steak, pounded very thin into a 12×15 inch rectangle
2 eggs
Salt and pepper to taste
1/4 c. Romano or Parmesan cheese
1/2 c. bread crumbs, plain or seasoned
1 garlic clove, minced, if desired
1 qt. seasoned tomato sauce

In bowl, make filling by beating 2 eggs and combining salt and pepper, cheese, bread crumbs, and garlic. Spread filling evenly on steak. Roll lengthwise and secure with toothpicks.
In a large fry pan, brown bracciola in hot oil on all sides. Pour sauce over meat, cover and simmer about 2 hours; turning meat once halfway through cooking time. Remove from sauce; when cool enough to handle, remove toothpicks. Cut into slices and you have beef pinwheels.

STROMBOLI

2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 – 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.

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