YIELD Makes 10 to 12 servings
|12||boneless skinless turkey breast slices (about 2 pounds)|
|1||cup chopped celery|
|1||cup chopped onion|
|1/2||cup chopped carrots|
|1/2||cup chopped fresh parsley|
|3||tablespoons shredded reduced-fat mozzarella cheese|
|1||teaspoon salt-free poultry seasoning|
|1||teaspoon black pepper|
|1||teaspoon dried thyme|
|1/4||cup bread crumbs|
- Place turkey slice between 2 sheets plastic wrap; use a meat mallet to pound to 1/2-inch thickness. Repeat so all slices measure about 5X7 inches.
- Preheat oven to 350°F. Place celery, onion, carrots and parsley in food processor. Pulse 3 times to chop. Add cheese, egg white, seasoning, pepper, thyme and bread crumbs. Pulse 2 to 3 times to mix.
- Line 13X9-inch pan with foil; spray with nonstick cooking spray. Spread 2 tablespoons vegetable mixture over 2/3 of turkey slice surface. Roll meat around vegetable filling. Place seam side down in prepared baking pan.
- Fill and roll remaining turkey slices. Spray with cooking spray and dust with paprika. Cover dish with foil. Bake 25 minutes or until internal temperature of turkey rolls reaches 160°F.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||8 %|
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