Veal Spiedini

Campbell's Veal Spiedini Recipe

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.

At a glance

Prep

30 min.

Total

50 min.

Serves

6

Servings: 1 skewer per serving

Cook: 20 min.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Heart Smart™ Traditional Italian Sauce

    Prego® Heart Smart™ Traditional Italian Sauce

  • Pepperidge Farm® Mozzarella and Garlic Loaf

    Pepperidge Farm® Mozzarella and Garlic Loaf

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What You'll Need

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 and Garlic Loaf
Grated Parmesan cheese (optional)

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the bread crumbs and pine nuts in a small bowl.

  • 2

    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.

  • 3

    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.

  • 4

    Meanwhile, bake the bread according to the package directions.

  • 5

    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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RID#50960

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