Homemade Braciole

Lay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you.
Fold long sides of meat over filling on either side by about 1/2" to keep filling from falling out as you roll.
Starting with the end closest to you, roll meat, encasing filling.
Tie rolled, stuffed meat securely with kitchen twine.

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