1. Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.
2. Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4 inch border. Starting at short end, roll up jelly-roll fashion; tie with string.
3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.
4. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.
Nutrition information per serving: : 236 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 115 mg cholesterol; 319 mg sodium; 4 g carbohydrate; 0.5 g fiber; 32 g protein; 15.3 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 1.4 mg iron; 14.2 mcg selenium; 3.9 mg zinc; 117.8 mg choline.