- 1 (4-pound) veal top round roast, 3 to 4 inches thick, butterflied
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Rice Stuffing
- 5 slices bacon
How to Make It
Spread roast open, and pound with a meat mallet to 1 1/2- to 2- inch thickness. Season roast on all sides with salt and pepper. Spoon Rice Stuffing onto roast, spreading to within 2 inches of edge. Roll up jellyroll fashion, enclosing the stuffing completely. Tie roast securely with string. Wrap bacon slices around rolled roast; secure with wooden picks.
Place roast on a well-greased rack in a shallow roasting pan. Insert meat thermometer, if desired. Bake, uncovered, at 300° for 2 hours and 35 minutes or until meat thermometer registers 170° (well done).
Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing.