12 oz. dry bread crumbs
1 egg
1/4 c. water
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano leaves
1/2 tsp. sweet basil leaves
1/2 tsp. marjoram leaves
1/2 tsp. sweet basil leaves
1 tsp. crushed garlic
1/4 c. grated Romano
1/2 c. equal parts grated Swiss, provolone & Mozzarella
6 (6 oz.) slices top round of beef
1 (6 oz.) pkg. pepperoni

Prepare stuffing by mixing first 11 ingredients together in bowl. Set aside. Pound beef slices with meat mallet. Slice pepperoni on side to yield pieces approximately 1/8" thick and 4" long. Lay beef out flat. Spread filling equally over all 6 pieces of beef. Lay pepperoni over filling divide equally over 6 bracioli. Sprinkle 3 cheese mixture over all 6 equally. Roll each bracioli tightly, then tie each with cord on each end and middle to keep them from opening. Arrange the bracioli in large casserole dish, cover with some of the marinara and bake, covered for 1 hour at 325 degrees. Serve on plate with a side of homemade linguine, topping the baked bracioli and pasta with the remaining marinara.