Spinach and Cheese Veal Rollatini

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Ingredients

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 large egg, slightly beaten
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce, divided
6 thinly pounded veal or chicken cutlets (about 1-1/4 lbs.)

Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.