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. Ben Fink
Fold long sides of meat over filling on either side by about 1/2″ to keep filling from falling out as you roll. Ben Fink
Starting with the end closest to you, roll meat, encasing filling. Ben Fink
Tie rolled, stuffed meat securely with kitchen twine. Ben Fink