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.
377 Total Calories
13 g Total Fat
31 % Daily Total Fat
87 g Cholesterol
884 mg Sodium
32 g Total Carbohydrates
33 g Protein