5 thin slices beef top round (about 1/8-inch thick)

1/4 teaspoon black pepper

1 container (7 ounce) prepared pesto sauce

1/2 cup chopped sun-dried tomatoes (bottled or reconstituted dried)

10 slices mozzarella cheese

2 tablespoons olive oil

1 cup heavy cream

Toothpicks

Season the beef slices with the pepper then spread 1 tablespoon pesto sauce evenly over each slice. Sprinkle the sun-dried tomatoes over the pesto and top each with 2 slices of cheese. Roll up jelly-roll style and secure each with a toothpick. In a large soup pot, heat the oil over medium-high heat. Add the pinwheels and brown for 5 to 6 minutes, turning to brown on all sides. Reduce the heat to low. Add the cream and remaining pesto sauce, stirring until well combined. Simmer for 30 to 35 minutes, or until the beef is tender. Remove the toothpicks, slice and serve topped with the sauce.