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1
In a large frying pan coated with oil, cook all of the grounded meats together until just done.
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2
Add diced onion, garlic and all herbs and seasonings.
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3
Cook until the onions are translucent and remove from the heat.
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4
In a large mixing bowl combine all dry ingredients and mix well.
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5
With a pastry cutter or a fork cut in the shortening until mixture resemble course meal.
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6
Add water a little at a time until a dough forms.
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7
Cut dough in half and roll out each half of dough on floured surface creating a long and equally wide oblong or oval shape.
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8
Spread meat mixture onto dough surface covering most of the surface except edges.
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9
Roll one end of the dough and meat to the other and seal the edges on all sides.
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10
Place seam down on a baking tray and bake for 30-40 mins at 350 until dough is golden brown.
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11
While baking the meat rolls, prepare the sauce.
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12
In a sauce pan saute on medium high heat your vegetables and seasonings in oil until halfway cooked through.
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13
Add spaghetti sauce and lower heat to medium low and bring mixture to a boil.
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14
Lower heat to low and simmer the sauce until the veggies are tender.
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15
At this point, depending on how many rolls you have made and how many people are eating, you can add 1-2 cups water to the sauce and season accordingly.
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16
Mix the 1/4 cup cold water to 2 tbs corn starch and add to bubbling sauce mix.
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17
Stir until thickened to your liking.
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18
To serve, slice rolls creating little swirled rounds and serve with sauce glazed over the top or sauce first and rolls placed on top.
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19
Enjoy!
