Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

from class of 1985 armed forces college staff cookbook

Ingredients Nutrition


  1. Place meat on flat surface and butterfly cut into 1/2 in thick pieces. Salt and pepper to taste.
  2. Layer omelet, spinach, ham, and cheese on top of meat.
  3. Gentely roll and tuck in all sides.
  4. Tie with strings.
  5. In Dutch oven, or deep pan brown in olive oil on all sides.
  6. Add wine and raise temperature slightly; add onions and basil leaves. Cook covered, low heat, stirring occasionally for 1 hour.