ROLL-UP:

2 lbs. sirloin tip roast, thinly sliced
1/4 lb. Provolone, thinly sliced
1/8 lb. pepperoni lunch meat, thinly sliced
Olive oil
Italian seasoned bread crumbs
Wooden or metal skewers

AMOGUE:

1 lg. can peeled tomatoes, crushed
1 lg. onion, minced
2 tbsp. garlic powder
3 tbsp. salt (optional)
1 tbsp. pepper
1 tbsp. pepper
3 tbsp. lemon juice
2 tbsp. oregano
3 tbsp. sweet basil
4 tbsp. olive oil

To make Amogue, place ingredients into a bowl and mix with hands, crushing tomatoes. Set Amogue aside. Dip meat into oil and then bread crumbs to coat both sides. Place cheese slices to cover meat. Repeat with pepperoni. Place spoonful of Amogue over pepperoni. Roll meat and slice into 1 inch pieces. Place 4 pieces onto a skewer. Broil of barbecue for 2 minutes on each side. Amogue can also be served with fish, meats and Italian sausage.