Spiced Ground Meat Rolls

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Spiced Ground Meat Rolls Ingredients

1 lb Ground chuck	1/2 ts Curry powder
1 sm Onion, grated	1/2 ts Ground cinnamon
2 Cloves garlic, minced	1/2 ts Ground allspice
1/2 c Water, divided	1 cn (8 oz.) tomato sauce
1 ts Salt	1/2 lb Phyllo dough
3/4 ts Ground black pepper

Instructions for Spiced Ground Meat Rolls

Melt 3 Tbsp. butter in skillet. Add meat, onions and garlic; cook over med-high heat until onion is slightly cooked and meat is well-browned. Add 1/4 cup water while cooking to keep meat from sticking. Add salt, pepper, curry, cinnamon, allspice and tomato sauce/ stir. Add remaining water if necessary to keep mixture from sticking. Stir and mix well until mixture begins to boil. Reduce heat and simmer, covered, 1/2 hour, stirring occasionally. Drain well in colander; mixture should not be runny. Melt 1/2 cup butter. Lay stack of phyllo dought horizonally on work space. Cut stack of phyllo into thirds vertically. Stack phyllo and cover with waxpaper or plastic wrap and a moist towel to keep sheets from drying out as you work. Brush each sheet of cut phyllo with melted butter. Place 1 tsp. meat filling about 1 inch from short edge of rectangle. Bring that edge over top of filling, and roll two times. Turn in sides to middle, then continue rolling to far edge. Place side by side in jelly roll pan. Brush melted butter over all. Bake at 375 degrees 15 to 20 minutes, or until golden. Serve hot as appetizer. This recipe appeared in the Kansas City Star Posted to TNT - Prodigys Recipe Exchange Newsletter by Judy Ferbert on Jul 3, 1997

Main Ingredient: MeatCuisine: Uncategorized

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