Turkey-Broccoli Phyllo Rolls

Culinary Setting
Cooking Style
Boneless Breast
Dish Type


1 lb TURKEY CUTLETS, cut into 1/2-inch cubes

1 tbsp margarine

1 Package (10 oz) frozen chopped broccoli, thawed and well drained

1/4 c Dijon-style mustard

1/4 c whipping cream

1/4 tsp salt

1/8 tsp pepper

8 phyllo pastry sheets, defrosted according to package directions

Butter-flavored, non-stick cooking spray As needed



In large non-stick skillet, over medium-high heat saute turkey in margarine 3 to 4 minutes or until no longer pink. Remove from heat. Stir in broccoli, mustard, whipping cream, salt and pepper.

Remove phyllo sheets from package. Work with one phyllo sheet at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)

Lightly coat one phyllo sheet with non-stick spray; fold in half lengthwise and lightly coat again. Place 1/2 cup turkey mixture within a 4-inch strip of phyllo, allowing a 1-1/2 inch space from bottom edge and on each side of turkey mixture. Fold phyllo bottom edge over filling, then fold in sides and roll-up, jelly-roll style.

Repeat step 4 with remaining phyllo sheets. On 10-X 15-inch cookie sheet coated with non-stick spray, place rolls, seam-side-down, and coat tops of each roll with non-stick spray. Bake at 400 degrees F for 10 minutes or until golden brown.

Nutrition Facts

377 Total Calories

13 g Total Fat

31 % Daily Total Fat

87 g Cholesterol

884 mg Sodium

32 g Total Carbohydrates

33 g Protein