Hawaiian Roll-ups

Source: Ground Beef Cookbook

Serves 14 people

Ingredient	Always have it	Usually have it	Usually don’t have it	Grocery aisle
milk				a
prepared mustard				a
Worcestershire sauce				a
soft bread crumbs				a
packed brown sugar				a
dried minced onion				a
salt				a
pepper				a
lean ground beef				a
thin slices deli ham				a
bacon strips				a
pineapple tidbits				a

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Ingredients

• 1/2 cup milk
• 1 teaspoon prepared mustard
• 3 drops Worcestershire sauce
• 1 cup soft bread crumbs
• 2/3 cup packed brown sugar
• 1 teaspoon dried minced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds lean ground beef
• 14 thin slices deli ham
• 14 bacon strips, halved widthwise
• 1 can (8 ounces) pineapple tidbits, undrained

Directions

1. In a bowl, combine the first eight ingredients.

2. Crumble beef over the mixture and mix will.

3. Spread beef mixture over ham slices.

4. Roll up, starting with a short side.

5. Cut in half widthwise; wrap a bacon slice around each.

6. Secure with toothpicks.

7. Place in an ungreased 13×9 x 2 inch baking dish.

8. Pour pineapple over roll ups.

9. Cover and bake at 375 degrees for 30 minutes.

10. Uncover; bake 30 minutes longer or until heated through.

Review:

I rarely read a recipe all the way through before I start making it. "Approach love and cooking with reckless abandon" is a catchy saying and I follow it, for cooking. I was slightly uneasy, realizing I wrapped a meatball mixture with ham, pinwheel style, and then wrapped the pinwheel in bacon.

That's when my husband walked in. We were both hungry, having skipped lunch. I had peeked ahead to the cooking time before I started, bemoaning an hours wait. He looked over my shoulder and ran to tell our 3 year old, "we get good food tonight!"

I guess it's all in the way you look at it.

Hawaiian Roll-ups are a very filling appetizer. Being cooked in ham and bacon the edges will keep a pink tinge. I cooked mine whole and then sliced them in half. The filling revealed after the slice was a healthy, reassuring brown. I heartily recommend a high quality bacon. We had a lot of fat on ours that didn't crisp with the baking. The meatball mixture was also extremely sweet. Were I to make this again I'd cut the sugar down to 1/2 cup.