Veal Spiedini

Doesn't this sound amazing? Thin slices of veal rolled around a filling of prosciutto, pine nuts and mozzarella, simmered in Italian sauce and served with garlic cheese bread. Best of all, it's ready in under an hour.

Veal Spiedini
30 mins
50 mins
by 4.5 4  people
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  • 1/2 cup Italian-seasoned dry bread crumbs
  • 1/4 cup toasted pine nuts
  • 6 slices prosciutto, cut into thirds
  • 1 1/4 pounds veal scalloppine, cut into 18 pieces and pounded thin
  • 1/4 pound mozzarella cheese, cut into matchstick-thin strips
  • 1/4 cup olive oil
  • 3 cups Prego® Traditional Italian Sauce OR Prego® Heart Smart Traditional Italian Sauce
  • 1 10 ounce package Pepperidge Farm® Mozzarella Garlic Bread
  • Grated Parmesan cheese (optional)
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Heat the oven to 400 degrees F. 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 and sauce. Sprinkle with the Parmesan cheese, if desired.
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