8 slices (1/4 lb.) prosciutto
8 slices (6 oz.) provolone cheese
4 lg. veal cutlets (6 oz. each), pounded 1/4 inch thick (9x6 inch rectangle)
1 (30 3/4 oz.) jar marinara sauce
Cooked pasta

Place 2 slices prosciutto and 2 slices cheese on each veal cutlet. Roll up and secure with wooden picks. Arrange rolls inside shallow 2-quart baking dish. Pour sauce over veal. Cover casserole with plastic wrap. Cook on high 8 to 10 minutes, turning over rolls once during cooking.

Let stand 5 minutes before serving. Cut each roll in 1/2 inch slices. Serve with cooked pasta and sauce. Makes 4 to 6 servings.