4 boneless veal cutlets (about 1 lb.)
1 (4 1/2 oz.) can deviled ham
1 tbsp. chopped onion
1 (3 oz.) pkg. cream cheese
1 beaten egg
1/2 c. fine dry bread crumbs
2 tbsp. butter
3/4 c. water
1 env. dry mushroom gravy mix
1/4 c. dry sherry

With meat mallet, pound cutlets very thin. Mix deviled ham with onion; spread on cutlets just to edge. Slice cream cheese into 12 narrow strips; place 3 strips on each cutlet. Roll cutlets jelly roll style; fasten with wooden picks. Dip rolls in beaten egg, then in crumbs.

Melt butter in skillet; add veal rolls and brown on all sides. Arrange browned rolls in 10 x 6 x 1 1/2 inch baking dish; remove picks. Pour water into skillet; add gravy mix and sherry. Cook and stir until mixture is bubbly; pour over veal rolls. Bake, covered, at 350 degrees for 45 minutes or until tender. Serves 4.