WRAPPED MEATBALLS
Wrap tasty meatballs in warm, buttery crescent dinner rolls for Wrapped Meatballs. These Wrapped Meatballs are made cheesy with Parmesan and Alfredo sauce.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Unroll dough into 16 triangles on cutting board; cut each triangle lengthwise in half. Place 1 meatball near short end of each triangle; roll up. Place, point sides down, on baking sheet.
- Bake 12 to 15 min. or until meatballs are heated through and crescent dough is golden brown. About 5 min. before appetizers are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
- Sprinkle appetizers with cheese. Serve with pasta sauce.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 3 g, Protein 5 g
SIR WINSTON'S BEEF PHYLLO
Steps:
- Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
- Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
- In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
- In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.
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