1 1/2 lb. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1 tsp. onion flakes
1 egg, lightly beaten
1 (4 oz.) can mushrooms, stems & pieces
1 1/2 c. shredded mozzarella
1 (15 oz.) can tomato sauce with tomato bits
1/2 c. bread crumbs
2 tbsp. dry vermouth

Combine meat, salt, pepper, onion, egg and bread crumbs. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1/2 cup and add to meat mix. Mix lightly until combined. Press mix into a 14 x 10 inch rectangle on a piece of wax paper. Sprinkle surface with mozzarella leaving a 1/2 inch border.

Roll up, jelly roll fashion, from short side. Place seam down in a 13 x 9 inch baking dish. Combine tomato sauce with vermouth. Spread half of the sauce over roll. Bake at 375 degrees for 45 minutes. Combine remaining sauce with reserved mushrooms and spread over roll. Bake 10 minutes longer.