6 oz fresh basil
1/2 c olive oil
1-1/2 c sun-dried tomatoes, reconstituted
1 tsp salt
1 tsp freshly ground black pepper
2 14-oz TURKEY BREAST, skinless and boneless
8 oz spinach, sauteed, drained well & patted dry
8 oz Monterey Jack cheese, shredded
1 tbsp cumin
2 sheets puff pastry, thawed
Egg wash As needed
Chop basil in a food processor, slowly adding 1/4 cup oil. Add sun-dried tomatoes and remaining oil, salt and pepper. Process until the mixture is smooth. Reserve.
Roll out each turkey breast. Pound to an even thickness, about 1/4-inch.
Spread each turkey breast with a thin layer of pesto.
For each turkey breast, layer 4 ounces of spinach on top of pesto; cover with 4 ounces of cheese.
Starting at the small end, roll turkeys into a cylinder shape. Dust with cumin.
Spray a sheet pan with non-stick food release. Place both rolled turkeys on the sheet pan.
Partially roast in a preheated 350 degree F. oven for 20+ minutes to an internal temperature of 140 degrees F. Remove from oven.
Lift each turkey roll and place on 2 puff pastry sheets. Wrap puff pastry around turkeys, allowing 1/2-inch overlap. Seal ends. Place decorative puff pastry leaves atop and brush with egg wash.
With seam sides down, place turkey rolls on a clean sprayed sheet pan. Return turkeys to the 350 degree F. oven for 15 minutes, increase temperature to 425 degrees F. and continue to bake for 15 minutes or until internal temperature reaches 165 degrees F.
Allow turkey to rest for 10-15 minutes. Slice in 1/2-inch slices.
Flash under the salamander just prior to service.
Note: Serve 2 slices per entree. Yield is 6 servings per roll.
300 Total Calories
170 Calories from Fat
19 g Total Fat
29 % Daily Total Fat
5 g Saturated Fat
25 % Daily Saturated Fat
80 g Cholesterol
27 % Daily Cholesterol
490 mg Sodium
20 % Daily Sodium
10 g Total Carbohydrates
3 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
1 g Sugars
24 g Protein
70 % Daily Protein
6 % Daily Vitamin C
20 % Daily Calcium
15 % Daily Iron