4 lb Boneless breast of veal
1/4 ts Pepper
2 ts Poultry seasoning
2 ts Basil
1 1/2 ts Garlic powder
20 oz Frozen chopped spinach;drain
1 ts Salt
2 c  Mozzarella cheese; shredded
1    Red or yellow pepper;chopped
2 tb Olive oil
13 3/4 oz Chicken broth
1/4 c  White wine; dry, or water
3 tb Cornstarch

DIRECTIONS — SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN,
BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE,
AND RED
PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T
GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH
STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING
PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT
350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING
BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE WINE AND CORNSTARCH,
STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.
524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium, 245mg
cholesterol.