5 to 6 lb. boneless veal roast
2 pkg. refrigerated crescent rolls
1 lb. Italian sweet sausage (without casing)
1 c. uncooked rice
1 egg
1/4 tsp. black pepper
1/2 tsp. onion salt
1 tbsp. grated cheese
1 tsp. salt
1/2 c. of butter
1/2 c. chopped celery
1 tsp. parsley flakes

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.

Cut veal into one long slice. Stuff with rice mixture. Roll up and tie with string.

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.