3 lb. breast of veal with sliced pocket for stuffing (either boneless or with bone)
1 lg. stick Hormel pepperoni
5 eggs
1 clove garlic
Garlic powder
Optional (4-5 white all-purpose potatoes)

Slice pepperoni in round, 1/4 inch slices. Crush 1 clove of garlic and saute in 2 tablespoons olive oil. Add sliced pepperoni and saute for 2 minutes. Drain most of the oil from pan leaving enough oil to saute 5 beaten eggs and add the cooked pepperoni.

Cook the above until just moist and not overcooked. Stuff the breast of veal and sew all the edges closed with string or thread. With the leftover oil, brush the top of the meat and sprinkle with garlic powder. Bake at 325 degrees for about 1-1 1/2 hours or until meat is lightly golden brown.

4 or 5 quartered white potatoes can be put around the meat.