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

This turkey roll is great for picnics and tailgates!
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)
  • ½ 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 ½ 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