Turkey Pesto Toasterdilla Recipes

TURKEY PESTO SUBS

Steps:

• Preheat broiler. In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add turkey; cook until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining oil. Add pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Return turkey to pan; stir in pesto. Remove from heat., Place buns on a baking sheet, cut side up. Top with turkey mixture and cheese. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes.

TURKEY-PESTO TOASTERDILLA

Steps:

• Lay tortillas on a clean work surface. Spread 1 tablespoon of pesto over each tortilla, leaving a small space around the entire edge. Peel the cheese back in thin layers and divide between the two tortillas in a single layer. Place 1 slice of turkey over the cheese on each tortilla.
• Fold each tortilla in half, creating a half moon shape. Press down to flatten. Take the right half and fold it over to the middle. Take the left half and fold it over to the middle, creating an envelope shape. Press down to flatten again.
• Place quesadillas in the slots of the toaster. Set toaster to medium heat and toast for one cycle, about 3 minutes. Carefully remove quesadillas and flip them around. Toast for 2 minutes more.

TURKEY-PESTO TOASTERDILLA

Steps:

• Lay tortillas on a clean work surface. Spread 1 tablespoon of pesto over each tortilla, leaving a small space around the entire edge. Peel the cheese back in thin layers and divide between the two tortillas in a single layer. Place 1 slice of turkey over the cheese on each tortilla.
• Fold each tortilla in half, creating a half moon shape. Press down to flatten. Take the right half and fold it over to the middle. Take the left half and fold it over to the middle, creating an envelope shape. Press down to flatten again.
• Place quesadillas in the slots of the toaster. Set toaster to medium heat and toast for one cycle, about 3 minutes. Carefully remove quesadillas and flip them around. Toast for 2 minutes more.

PESTO TURKEY PINWHEELS RECIPE BY TASTY

Steps:

• Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
• Spread on half the pesto on each tortilla.
• Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
• Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
• Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
• Slice between the toothpicks and serve.
• Enjoy!

PESTO TURKEY PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in salad dressing until no longer pink. , Drain pasta; add to the skillet. Stir in the red peppers, pesto, salt and pepper; heat through. Sprinkle with pine nuts and Parmesan cheese if desired.

PESTO TURKEY

Steps:

• In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
• Cut four large squares of foil. Coat one side with nonstick spray.
• Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
• Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
• Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
• Bake at 375°F for about 20 minutes.

TURKEY-PESTO MEATBALLS

Steps:

• Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
• In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
• Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

TURKEY PESTO TOASTER "QUESADILLA" RECIPE BY TASTY

Steps:

• Spread the pesto evenly over the tortilla with a butter knife.
• Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
• Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
• Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
• Enjoy!

LIGHTER FARE TURKEY PESTO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook egg noodles according to package directions.
• Chop turkey meat to small cubes.
• Layer casserole as follows:.
• 1/2 of the egg noodles on the bottom.
• All of the turkey meat.
• Spread the ricotta over this carefully.
• Dollop or spread the pesto over the ricotta next.
• 1/2 the fresh chopped parsley sprinkled over next.
• The other 1/2 of the egg noodles.
• All of the grated cheese.
• Lay the tomato rings out evenly over the top.
• Sprinkle with the remaining parsley.
• Generously dust with paprika for a nice crusty top.
• Place dish in preheated oven and bake for 30 minutes or until bubbly.
• Serve.

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE

Steps:

• Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
• Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.