Stuffed Veal

• 6 pounds veal roast boneless
• 2 packages refrigerated crescent rolls
• 1 pound italian sweet sausage without casing
• 1 cup rice uncooked
• 1 egg
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion salt
• 1 tablespoon grated cheese
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup chopped celery
• 1 teaspoon parsley flakes

1. Broil sausage until cooked and cut into small bite size pieces. Boil rice in salted water until cooked and drain. Mix sausage and drippings with cooked rice. Blend in egg, butter, celery, pepper, salt and onion salt, parsley and cheese.
2. Cut veal into one long slice. Stuff with rice mixture. Roll up and tie with string.
3. Bake in browning bag at 350 degrees using required time for roast. When roast is done, open bag. Cover with strip of rolls. Brush with raw egg and cool 15 minutes or until golden brown.

veal roast, crescent rolls, italian sweet sausage, rice, egg, black pepper, onion salt, grated cheese, salt, butter, celery, parsley flakes

Taken from www.yummly.com/recipe/Stuffed-Veal-1674470 (may not work)