1 1/2 lb. thin veal scallops (about 8)
4 thin slices boiled ham (about 1/4 lb.)
1/2 pkg. (8 oz. size) Mozzarella cheese, sliced
1/4 c. butter
1 tbsp. flour
Dash pepper
1/2 c. Marsala
Chopped parsley

Have butcher pound veal very thin. Place 1/2 slice of ham and 1 slice of cheese on each veal scallop. Roll up; secure with wooden picks. In hot butter in large skillet over medium heat, lightly brown veal rolls on all sides; reduce heat to low, cover skillet, and cook 10 minutes, or until veal is fork tender.

Remove from heat. Remove veal rolls to platter; keep warm. Combine flour and pepper with 1/4 cup water to make smooth paste. Add to drippings, stirring. Bring to boiling; reduce heat, and simmer, stirring 3 minutes. Add wine; simmer, stirring 1 minute.

Pour sauce over veal rolls. Sprinkle with chopped parsley. Nice served with Poppy Seed noodles: cook 8 oz. package of noodles as package label directs; drain well. Toss hot noodles with 1/4 cup melted butter and 1 tablespoon poppy seed. Makes 4 servings.