This Mediterranean-inspired appetizer features lean Homegrown Ontario turkey scaloppine rolled into a spiral and filled with creamy Ontario goat cheese, savoury red pepper and grated Parmesan.
|2 lbs||Homegrown Ontario turkey scaloppine (about 4 large pieces)||1 kg|
|1/2 cup||freshly grated Parmesan cheese||125 mL|
|1 tbsp||all purpose flour||15 mL|
|1/4 tsp||pepper||1 mL|
|3 oz||goat cheese||75 g|
|1||jar (1 1/4 cup / 300 mL) roasted red peppers, drained and patted dry||1|
|2 tbsp||olive oil||30 mL|
Arrange a piece of turkey between 2 sheets of plastic wrap or waxed paper and pound with a meat tenderizer or rolling pin until about 1/4 inch (1.5 mm) thick. They may already be this thick when purchased – if so, this step will be unnecessary. Repeat with remaining pieces. Set aside.
In shallow dish or rimmed plate combine Parmesan, flour and pepper. Set aside.
Working with one piece of turkey at a time; spread goat cheese over turkey. Top with a single layer of roasted red pepper. Starting with wide edge, roll up, jellyroll style. Secure roll with toothpicks at each end if necessary. Repeat with remaining turkey.
Brush each roll with olive oil. Roll in Parmesan mixture until completely coated.
Arrange turkey rolls on a rack fitted in a rimmed baking sheet. Bake in the centre of a 400 F (200 C) oven until golden on the outside and turkey is cooked all the way through, about 15 minutes. Let cool completely before slicing about 1 1/2 inches (4.25 cm) thick. Serve immediately or serve cold.
Makes about 24 pieces.
Per serving: 66.7 calories, 9.8 g protein, 0.6 g carbohydrates, 0.1 g dietary fibre,
142.5 mg sodium, 2.6 g fat, 0.3 g polyunsaturated fatty acids, 0.9 g saturated fatty acids, 24.6 mg cholesterol.
Source: Homegrown Ontario (www.homegrownontario.ca)