Slow cooker veal rolls (involtini) with prosciutto and sage

Prep early then cook it low and slow.

  • 6 hrs 40 mins cooking
  • Serves 4
  • Print
These tender veal rolls are cooked in a rich tomato sauce low and slow in your slow cooker and served with creamy polenta or mashed potato.
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  • 8 slices prosciutto (120g)
  • 8 veal schnitzels (800g)
  • ⅔ cup (130g) drained chargrilled capsicum strips
  • 8 large fresh sage leaves
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) dry red wine
  • 400 grams bottled tomato pasta sauce


  • 1
    Place prosciutto slices on a chopping board; top each slice with a schnitzel. Place capsicum across centre of schnitzels. Top each with a sage leaf. Roll to enclose filling; secure veal rolls with toothpicks or kitchen string.
  • 2
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook veal rolls, turning, for 10 minutes or until well browned. Add onion, garlic, wine and sauce. Cook, covered, on low, for 6 hours. Season to taste.
  • 3
    Serve veal rolls with sauce.


Accompany with soft polenta, cooked pasta, mashed potato or crusty bread, and topped with gremolata and fried sage leaves
Not suitable to freeze.

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