"Easy. I bought Pillsbury garlic breadsticks and cut them in half CROSSWISE. They were terrific! Vary the cheese to what you have on hand but I think the Parmesan/Regianno is a must! Dinner group devoured them with their salad. PLEASE do not use pre-grated cheese!

"This was a fabuous dinner party dish for Italian night. Everyone gave it 5 stars. The prep can be done in advance and the roasting time was spot on for my roulade. Perfectly med-rare. It presents beautifully on the plate with the leek-herb stuffing and roasted peppers/provolone. I did use fresh bread crumbs made from sourdough and next time would up the horseradish in it. While I tasted it before applying to the roast the horseradish seemed to mellow out a bit with baking. Be sure to pound the meat to the recommended 1/4". The meat was so tender you could cut it with a fork. No one guessed the meat was flank steak. It didn't have that same texture as flank steak after the pounding. Also, I would recommend you have the deli slice the provolone very thin to facilitate rolling the meat. This is a keeper and I have added it to my repeat performances. In fact, you could make any type of filling you wanted and the results would be outstanding. No sauce required!