Veal Stuffed with Pepper, PHILADELPHIA

• 125g PHILADELPHIA Block Cream Cheese, softened
• 60g blue cheese or goats cheese
• salt and pepper, to taste
• 4 x 100g veal steaks
• 1 bunch (60g) basil
• 2 large yellow capsicum
• 50g spinach leaves
• 1 tablespoon (20g) butter
• 1 tablespoon olive oil

Sauce

• 30g butter
• 2 cloves garlic, crushed
• 400g can whole tomatoes, blended
• 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) water
• 1 tablespoon (25g) tomato paste
• 1 teaspoon sugar, to taste
• Salt and pepper, to taste

• COMBINE the PHILADELPHIA, blue cheese, salt, and pepper in a small bowl until smooth.
• COVER the veal steaks with plastic wrap. Using a rolling pin or mallet, flatten the veal to 1cm thickness. Spread the cheese mixture over the flattened veal, leaving 2cm uncovered along one edge. Top the cheese with basil leaves, capsicum, and spinach.
• ROLL the veal tightly towards the uncovered edge, to enclose the filling. Secure with toothpicks.
• HEAT butter and olive oil in a heavy based ovenproof pan. Cook the veal over medium-high heat, about 3 minutes or until well browned. Transfer the pan to the oven, and bake at 180°C for 15-20 minutes or until veal is tender. Serve hot with sauce.
• SAUCE: Heat the butter in a medium frying pan. Add garlic and cook stirring for 1 minute. Add tomato, wine, water and tomato paste. Bring the mixture to the boil, then simmer uncovered over low heat about 15 minutes until sauce is slightly thickened. Season with sugar, salt and pepper.