Veal Spiedini alla Prego

Veal Spiedini alla Prego
from Campbell's Kitchen

Prep Time: 30 min. Cook Time: 20 min.

1/2 cup Italian-seasoned dry bread crumbs
1/4 cup toasted pine nuts
6 slices prosciutto, cut into thirds
1 1/4 lb. veal scalloppine, cut into 18 pieces and pounded thin
1/4 lb. mozzarella cheese, cut into matchstick-thin strips
1/4 cup olive oil
3 cups Prego(R) Traditional Italian Sauce
1 pkg. (10 ounces) Pepperidge Farm(R) Mozzarella Garlic Bread
Grated Parmesan cheese (optional)

Directions:
Preheat the oven to 400°F. for the bread. Stir the bread crumbs and
pine nuts in a small bowl.
Divide the prosciutto among the veal pieces. Top each with 1 tablespoon
bread crumb mixture. Divide the cheese among the veal pieces. Roll up
the veal pieces around the filling. Thread 3 veal rolls onto each of 6
(6-inch) skewers.
Heat the oil in a 12-inch skillet over medium heat. Add the skewers and
cook for 3 minutes on each side. Pour the sauce over the skewers. Reduce
the heat to low. Cook for 15 minutes or until the veal is cooked through.
Meanwhile, bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the veal
spiedini and sauce. Sprinkle with the Parmesan cheese, if desired. Serves 6.

Kitchen Clip:
Serve with a Caesar salad and some store-bought tiramisu for dessert.
Received on Sat Jan 3 18:21:16 2009