8 thin slices veal or chicken, pounded
4 slices thin boiled ham
1/2 pkg. mozzarella cheese
1/4 c. butter
1 tbsp. flour
Dash pepper
Chopped parsley
1/2 c. marsala wine

Place 1/2 slice of ham and cheese on each piece of meat. Roll up, secure with wooden picks. In hot butter in skillet, medium heat, lightly brown rolls on all sides, reduce heat to low, cover and cook 10 minutes until fork tender. Remove from heat, keep warm in platter. Combine flour and pepper with 1/4 cup water to make smooth paste. Add to drippings, stir. Bring to boil, reduce heat and simmer, stirring 3 minutes. Add wine, stirring 1 minute. Pour sauce over rolls. Sprinkle with parsley. Serve over rice or noodles. Serves 4.