Picture this: veal cutlets so stuffed with mozzarella and pepperoni, they could start their own Italian bistro. Seriously, it's like every bite is daring you to say "just one more slice" until you're wondering why your pants are suddenly a size too snug.

First, crank your oven up to a sassy 400 degrees. You want it hot enough to make the cheese think twice about staying solid. Then, grab those veal cutlets and lay them flat on a cutting board like they're sunbathing, and give them a gentle sprinkle of salt.

Now, it’s time for the pepperoni, and don’t be shy. Layer those bad boys down the middle of each cutlet. I go for two layers because, let’s face it, one layer of pepperoni is for quitters. Next, introduce the mozzarella. Whether it’s those fancy string cheese sticks or a rebellious handful of shredded, it doesn’t matter. Just make sure it’s enough to make a cheese lover weep with joy. A dash of garlic powder on top, because garlic doesn’t ask questions, garlic understands.

Roll those cutlets up tight, secure them with a toothpick if they try to rebel. They’re going undercover as innocent rolls, but we know the truth. Shower them with a mix of oregano, basil, more garlic powder, and some crushed red pepper flakes for that little kick. Because if you’re going to go over the top, you might as well jump.

Slap those rolls on a baking sheet, slide them into the oven, and give them about 15-18 minutes to achieve golden, cheesy perfection. Pull them out, slice them into one-inch rounds, and flip them on their sides for maximum aesthetic impact. Serve immediately, and watch as your guests' eyes widen with every cheesy, peppery bite. Veal of Fortune, folks—it's like hitting the jackpot, but tastier.