Party/ Party Food

Ground Turkey Sausage Roll

March 20, 2016 (Last Updated: May 24, 2020)

Last Updated on by

This ground turkey sausage roll is filled with mozzarella and seasoned with Italian herbs, sun-dried tomato and green pesto. Wrapped in filo pastry, it’s a great addition to picnics and light lunches. 

A slice of turkey sausage roll with cheese in the center

This recipe was first published in March 2016 and has been updated May 2020

This Italian style turkey roll is covered in crispy filo pastry and has an oozy mozzarella centre.  The turkey can hold up to the strong flavours of the sun-dried tomatoes and green pesto.  This took me hardly any time to put together with a handful of simple ingredients. It’s so flavorful and has become a staple for summer picnics!

If you enjoyed these, why not check out my Pork, Apple & Date Sausage Rolls and my Turkey Meatballs.

Ingredients You Will Need:

  • Ground turkey: You can buy ground turkey all year round. Get some with 10% fat for a richer flavor.
  • Breadcrumbs: Helps to absorb moisture and bind the meat together.
  • Seasonings: Dried basil, salt and pepper
  • Sun-dried tomatoes: The bold flavor of the tomatoes really shines through and gives this roll it’s Mediterranean edge.
  • Red chili: For flavor and a little heat.
  • Filo pastry: Get ready made filo pastry and follow the directions to thaw it before use.
  • Egg: To help stick the pastry sheets together.
  • Green pesto: I use a simple store bought pesto, but you can of course use homemade if you prefer.
  • Mozzarella: Use a fresh mozzarella ball for the best flavor. Pre-packaged will work perfectly well though.

How To Make Ground Turkey Sausage Roll

Be sure to scroll down for the full recipe!

  • Put the turkey mince in a large bowl with the breadcrumbs, basil and salt and pepper.
  • Blend the  sun-dried tomatoes and chilli,  add to the mince and combine with your hands mix everything together really well.  Chill in the fridge.
  • Lay one sheet of filo flat, and brush with a little beaten egg and lay another sheet of filo on top.  Repeat until you have 5 filo sheets sealed together.
  • Spread the pesto in a strip lengthways down the middle of the filo sheets.
  • Spread half of the turkey meat over the the pesto.
  • Slice the mozzarella and place in a line down the middle of the turkey meat.
  • Take the rest of the turkey and cover the mozzarella
  • Brush the filo pastry either side of the meat with some more beaten egg.  Fold one side of the pastry over the top of the turkey meat and then wrap the other over the top to seal.  Cut off any excess filo at the ends.  Brush again with a little beaten egg and chill.
  • When ready to cook, lay the roll on a baking tray and cook until golden brown and the cheese is oozy.  Cut into slices and serve.

The turkey roll cut in half with cheese oozing out

How do you serve it?

Serve the turkey roll hot and straight out of the oven for the full enjoyment of the melted cheese.  You can also keep in the fridge for 3/4 days and serve as a cold lunch or heat up for an easy mid-week dinner. Serve it with you favorite summer sides like potato salad or creamy coleslaw.

Can you make this with chicken?

Yes! Follow the recipe exactly as is, simply swap the ground turkey for chicken.

Filo Sausage Rolls

Traditional sausage rolls are made with a puff pastry, but I opted to use filo for these. It’s so much lighter and I love the delicate crunch you get when you bite into a slice. Not having a thick layer of pastry really helps the flavors in the Italian turkey meat shine through.

Stuffed Turkey Rolls

The real treat in these ground turkey sausage rolls is the wonderfully gooey mozzarella cheese. When you cut the slices, straight out of the oven it comes bursting out and it really is a delight! 

Recipe Notes and Tips

  • Thaw the filo pastry as per the package directions.
  • Feel free to omit the chili if you don’t like spicy foods.
  • Make ahead of time and store in the fridge until you are ready to cook it.
  • Serve cold or warm. Reheat in the oven.

Slices of ground turkey sausage roll on a wooden cutting board

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Italian style turkey roll with a cheese center on a wooden chopping board

Italian Style turkey Roll

This turkey roll is great for picnics and tailgates!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling time: 1 hour
Total Time: 5 minutes
Servings: 12 slices
Calories: 156kcal

Ingredients

  • 17.5 ounces ground turkey 10% fat (500g)
  • 2.6 ounces breadcrumbs (75g)
  • 1 tbsp dried basil
  • Salt and pepper
  • 2.6 ounces sun-dried tomatoes (75g)
  • 1/2 red chilli
  • 5 sheets ready made filo pastry
  • 1 egg beaten
  • 3 tbsp green pesto
  • 1 mozzarella ball

Instructions

  • Put the turkey mince in a large bowl and add the breadcrumbs, basil and a generous amount of salt and pepper, about 1tbsp of each.
  • Put the sun-dried tomatoes and chilli into a blender and whizz until smooth.  Add this to the turkey mince and using your hands mix everything together really well.  Put in the fridge for 30mins.
  • Lay one sheet of filo flat, and brush with a little beaten egg and lay another sheet of filo on top.  Repeat until you have 5 filo sheets sealed together.  Don't worry if the sheets aren't perfectly flat and have wrinkles in them.  Spread the pesto in a strip lengthways down the middle of the filo sheets, about 5 cm wide.
  • Once the turkey mixture has chilled take it out of the fridge and split in half.  Use your fingers to put a layer of the meat along the top of the pesto, it should be about 1/2 cm thick.  Slice the mozzarella and place in a line down the middle of the turkey meat.  Take the rest of the turkey and cover the mozzarella.  You don't have to be super neat about this, just make sure all the mozzarella is covered.
  • Brush the filo pastry either side of the meat with some more beaten egg.  Fold one side of the pastry over the top of the turkey meat and then wrap the other over the top to seal.  Cut off any excess filo at the ends.  Brush again with a little beaten egg, cut in half (as it probably won't fit in the fridge if you don't!) and pop in the fridge for 30mins or until ready to cook.
  • Pre heat the oven to 200º.
  • When ready to cook, lay the roll on a baking tray and cook for 20-30 mins until the pastry is golden brown and the cheese is oozy.  Cut into slices and serve.

Notes

  • Thaw the filo pastry as per the package directions.
  • Feel free to omit the chili if you don't like spicy foods.
  • Make ahead of time and store in the fridge until you are ready to cook it.
  • Serve cold or warm. Reheat in the oven.
  • Nutritional values are based on one of twelve servings.
 

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 138mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 5.1mg | Calcium: 40mg | Iron: 1.5mg
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1 Comment

  • Reply
    Marlee
    July 18, 2018 at 10:42 pm

    5 stars
    This is such a great idea to use up turkey! Totally giving this a try!

  • Leave a Reply