Roasted Turkey Rolls
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.
For ease, you may roast a 3-pound boneless skinless turkey breast on top of the chopped celery, onion and carrots. Tent pan with foil to keep the turkey moist. Cook until the internal temperature of the turkey breast reaches 160°F.
This recipe appears in: Turkey
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||8 %|
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