1 1/2 lb. lean ground beef
1 tsp. salt
1/2 tsp. pepper
1 tsp. dehydrated onion flakes
1 egg, lightly beaten
1/2 c. pkg. bread crumbs
1 can (4 oz.) mushroom stems & pieces
1 1/2 c. shredded Mozzarella (6 oz.)
1 can (15 oz.) tomato sauce with tomato bits
Minced garlic & sweet basil (optional)
2 tbsp. dry vermouth

1. Combine meat, salt, pepper, onion, egg and bread crumbs in a large bowl. Drain mushrooms; reserve. Add enough water to mushroom liquid to make 1/2 cup; add to meat mixture. Mix lightly, just until well blended.

2. Press mixture 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 starting with one of the short sides. Place, seam side down in a 13 x 9 x 2 inch baking dish.

3. Combine tomato sauce with Vermouth. Spread half of the sauce over the roll.

4. Bake in a moderate oven (375 degrees) for 45 minutes.

5. Combine remaining sauce with reserved mushrooms; spread over roll. Bake 10 minutes longer. Lift onto heated platter with 2 wide spatulas.