Menu

Braciole

  • Save Recipe
Braciole
New Personalized Recipes Just fof You - Take the Quiz Now
  • Prep 30 min
  • Total 5 hr 30 min
  • Ingredients 9
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy this Italian-style dinner made with pork sausage, beef steaks and prosciutto that’s served with tomato pasta sauce – a delicious slow-cooked meal.
By Pillsbury Kitchens
Updated Jan 16, 2011

Ingredients

  • 1/2 lb bulk Italian pork sausage
  • 2 beef flank steaks (1 to 1 1/4 lb each)
  • 6 to 8 slices prosciutto
  • 3/4 cup herb-seasoned stuffing crumbs
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1 egg, slightly beaten
  • 1 teaspoon dried minced garlic
  • 1 jar (14 oz) tomato pasta sauce (without meat)

Steps

  • 1
    In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain if necessary. Cool. Meanwhile, place flank steaks between pieces of plastic wrap or cooking parchment paper; gently pound with flat side of meat mallet until steaks are rectangular and about 1/4 inch thick. Arrange 3 to 4 prosciutto slices on each steak, covering surface.
  • 2
    Add stuffing, parsley, cheese and egg to sausage in skillet; stir well. Spoon evenly over prosciutto on each steak, leaving 1/4-inch border on all sides. Starting at a long side, roll up 1 steak, tucking in ends to enclose stuffing; secure with kitchen string in 2 or 3 places. Repeat with second steak.
  • 3
    Spray 5-quart slow cooker with cooking spray. Place steak rolls, seam sides down, in slow cooker. Sprinkle dried minced garlic over steak rolls; spoon pasta sauce over garlic.
  • 4
    Cover; cook on Low heat setting 5 to 6 hours.
  • 5
    Carefully remove steak rolls; clip and discard string. Slice meat crosswise into pieces. Serve with sauce from slow cooker.

Tips from the Pillsbury Kitchens

  • tip 1
    When pounding the meat in this recipe, you use the flat side of the meat mallet since you are pounding it to make it thinner, not trying to tenderize the meat.
  • tip 2
    Do you have homemade or leftover marinara sauce? If so, substitute 1 3/4 cups for the jar of pasta sauce in this recipe.

Nutrition Information

460 Calories, 18g Total Fat, 56g Protein, 18g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
1230mg
51%
Potassium
760mg
22%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
6g
Protein
56g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved