Stuffed Veal
By: Anonymous
Published: Sunday, December 6, 2009 - 10:08pm

Ingredients




6 pounds boneless veal roast
2 pkg. refrigerated crescent rolls
1 pound Italian sweet sausage (without casing)
1 cup uncooked rice
1 egg
1/4 teaspoon black pepper
1/2 teaspoon onion salt
1 tablespoon grated cheese
1 teaspoon salt
1/2 cup of butter
1/2 cup chopped celery
1 teaspoon parsley flakes

Preparation

1 Broil sausage until cooked and cut into small bite size pieces. Boil rice in salted water until cooked and drain. Mix sausage and drippings with cooked rice. Blend in egg, butter, celery, pepper, salt and onion salt, parsley and cheese. 2 Cut veal into one long slice. Stuff with rice mixture. Roll up and tie with string. 3 Bake in browning bag at 350 degrees using required time for roast. When roast is done, open bag. Cover with strip of rolls. Brush with raw egg and cool 15 minutes or until golden brown.