Brueliatti
Brueliatti is an moderately easy dinner. Made with 1 pkg. pillsbury crescent rolls, 1/2 lb. ground beef (raw), 1/4 to 1/2 lb. greek black olives, pitted and quartered (about 20 to 30 olives), 1 medium onion, chopped thinly and romano cheese, grated, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Open rolls, but do not separate into individual rolls.
Unroll the 2 pieces and place on floured surface.
Gently press together perforated seams to form 2 rectangles.
Roll lightly with floured rolling pin to form 2 rectangles about 5 x 10 to 20-inches each. Coat each piece with a light layer of olive oil, leaving a narrow strip along one long side unoiled.
Crumble raw beef to cover dough; sprinkle with black pepper, cheese, onion and olives. Start with one long edge, roll up jellyroll style toward unoiled edge; press edge lightly to seal.
Cut roll into 1 to 1 1/2-inch pinwheel rolls; press together gently.
Place on end on oiled baking sheet.
Bake at 350Β° for about 15 to 20 minutes.
Serve hot.
Can bake, freeze and reheat in microwave.
π· Perfect Pairings
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