Veal Rolls Stuffed With Spinach, Ham and Melty Cheese are a light, flavorful, and cheesy main dish, perfect for a Sunday family lunch or a convivial evening with friends. These veal rolls are coated in breadcrumbs and parmesan, stuffed with cheese, ham, spinach, and creamy spreadable cheese, and baked in the oven.
Before coating it in breadcrumbs, we softened the meat in a mixture of fresh milk and extra virgin olive oil: this way it won't dry out during cooking and will be very tender, but if you're short on time, you can skip this step. Once ready, you can serve the rolls with a mixed salad, grilled vegetables, or a side of baked potatoes.
Ingredients
How to Make Veal Rolls Stuffed With Spinach, Ham and Cheese
First, carefully squeeze the spinach, then place it in a non-stick pan with a drizzle of garlic and oil, season with salt and pepper and let it cook over medium heat for a few minutes, stirring occasionally with a wooden spoon. Once finished, turn off the heat and let it cool.
First, carefully squeeze the spinach, then place it in a non-stick pan with a drizzle of garlic and oil, season with salt and pepper and let it cook over medium heat for a few minutes, stirring occasionally with a wooden spoon. Once finished, turn off the heat and let it cool.
Pour the milk and a spoonful of extra virgin olive oil into a baking dish, then immerse the veal slices and let them soften for about ten minutes.
Pour the milk and a spoonful of extra virgin olive oil into a baking dish, then immerse the veal slices and let them soften for about ten minutes.
Once the resting time has elapsed, drain the meat and pass it in the breadcrumbs, previously mixed with the grated Parmesan cheese.
Once the resting time has elapsed, drain the meat and pass it in the breadcrumbs, previously mixed with the grated Parmesan cheese.
At this point, arrange the meat on a plate and stuff it with a slice of cheese, thinly sliced cooked ham and a teaspoon of spreadable cream cheese.
At this point, arrange the meat on a plate and stuff it with a slice of cheese, thinly sliced cooked ham and a teaspoon of spreadable cream cheese.
Finish with some sautéed spinach.
Finish with some sautéed spinach.
Then roll the meat up to form a roll.
Then roll the meat up to form a roll.
Proceed in this way until you have used up all the ingredients, then thread the resulting rolls, three at a time, onto a long wooden skewer.
Proceed in this way until you have used up all the ingredients, then thread the resulting rolls, three at a time, onto a long wooden skewer.
Transfer the rolls onto a baking tray lined with baking paper and cook in a conventional oven at 355°F/180°C for about 25 minutes; after a quarter of an hour, brush the meat rolls with a little extra virgin olive oil and continue cooking for the remaining time, or until golden brown.
Transfer the rolls onto a baking tray lined with baking paper and cook in a conventional oven at 355°F/180°C for about 25 minutes; after a quarter of an hour, brush the meat rolls with a little extra virgin olive oil and continue cooking for the remaining time, or until golden brown.
Once ready, take the meat and spinach rolls out of the oven and serve them with your favorite side dish.
Once ready, take the meat and spinach rolls out of the oven and serve them with your favorite side dish.
Storage Instructions
They're excellent eaten hot, but if you have any leftovers, they can be stored in the refrigerator in an airtight container for up to 1 day.
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