Submitted by Joanne Talarico


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Serving: 5
Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings 5


  • 1 kilo of beef Schnitzel
  • 1 x 200g packet of stuffing mixture
  • 3 eggs
  • 1 bag of fresh spinach 280g
  • 150 grams of prosciutto
  • fresh basil leaves
  • 250 grams of mozzarella cheese ( I buy the mozzarella ball/pear and slice it myself
  • 2 x 680g bottles of Passata tomato sauce
  • 2 Tbsp Italian mixed herbs
  • Salt and pepper to taste


  • Pound out the meat and season with salt and pepper.
  • Add 3 eggs to the stuffing and mix well.
  • Lay meat out and start layering the ingredients. Prosciutto, spinach, basil, mozzarella and then stuffing mixture. Fold the ends of the prosciutto over the filling ( to stop it from leaking out) then roll up and secure with toothpicks.
  • Add pasatta, 4 basil leaves, 2 tablespoons of Italian mixed herbs and some salt and pepper to the slow cooker.
  • Stir well.
  • Sear the rolls off and add to slow cooker.
  • Cook for 6 to 7 hours on low.
  • I use the tea towel trick only when I am home.
  • Serve with crispy bread, mashed potato or pasta.

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