• 4-5  pound(s)  beef eye round roast , venison, chicken cutlets, or butterfly pork
  • 3  c  soft bread crumbs
  • pinch  oregano
  • pinch  basil
  • salt and pepper
  • 1  US tablespoon(s) [US Tbs.]  parsley, chopped
  • 2  US tablespoon(s) [US Tbs.]  grated roman cheese
  • juice of one lemon
  • olive oil
  • 1  pound(s)  mozzarella cheese
  • 2  small tomatoes


If roast is frozen, allow to thaw overnight in the refrigerator, then 2-3 more hours at room temperature. This will make it easier to cut EXTREMELY thin slices with a slicing machine, an electric knife , or a really good slicing knife. (Better yet, see if you can get your butcher to slice this for you with a slicing machine).

Mix all dry ingredients into the bread crumbs, then moisten the mixture with the lemon juice and olive oil. Lay out slices of beef, fill with a heaping teaspoon of bread crumb mixture, a sliver of mozzarella and a sliver of tomato.

Roll up, folding in sides, and place on a skewer. Brush the spedini with olive oil and dip in dry bread crumbs. It's best to barbecue these over a hot charcoal fire but you can broil them in the oven if necessary. An indoor grille (George Foreman type grille) works well too.

Teri DeAngelis - Valley Stream, NY

Main Dishes

Featured Recipes

Breakfast Burritos

A great camping breakfast recipe from the experts at KOA.