Veal Spiedini

By nurseliz

Ingredients

• 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 package (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
• Grated Parmesan cheese (optional)

Preparation

Step 1

* Heat the oven to 400°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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