Spinach Turkey Roll Recipes

SPINACH STUFFED TURKEY ROLL REDONE

Steps:

• In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
• Stir in spinach and salt, heat through.
• Remove from heat and allow to cool.
• Add in Parmesan cheese.
• In a large bowl combine egg, bread crumbs.
• minced onion, smashed garlic, soup mix and black pepper.
• Crumble turkey over mixture and mix well.
• On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
• Spread the cooled spinach mixture to within 1 inch of the edges.
• Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
• Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
• Cover and bake at 350°F for about 50 minutes.
• Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
• Let stand 5 minutes before cutting.

SPINACH AND TURKEY PINWHEELS

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

SPINACH-FILLED TURKEY ROLL

Steps:

• In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well., On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165°. Let stand for 5 minutes before cutting.

TURKEY, CRANBERRY, AND SPINACH ROLL-UPS

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

SPINACH AND TURKEY CRESCENT ROLLS

Steps:

• Preheat oven to 350°F.
• Spray a baking pan with non-stick spray.
• In a bowl, mix the neufchatel and butter until very smooth.
• Add the turkey, spinach, onion, and seasonings; mix well until combined (If the mixture is too dry, add a little whipping half and half).
• Unroll the crescent rolls.
• Place 1 heaping tablespoon stuffing mixture on top of each crescent triangle, then roll up starting at the thicker end.
• Place the crescent rolls seam-side down in the pan.
• Bake for 15 minutes.
• In a saucepan, mix together all sauce ingredients; heat just until the cheese melts (do not boil).
• Remove rolls from oven; pour sauce over rolls, then sprinkle with remaining 1/2 cup grated cheese.
• Return to oven and bake for 15 more minutes.

SPINACH TURKEY WRAPS

Steps:

• Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach. , Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic. Refrigerate until serving.

SPINACH-RICOTTA ROLLED TURKEY BREASTS

Steps:

• In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
• Cook spinach in microwave according to package directions; set aside.
• Mix salt and pepper together in a small bowl, set aside.
• Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
• Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
• Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.