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Turkey Rolled with Roasted Red Pepper and Mozzarella

Turkey Rolled with Roasted Red Pepper and Mozzarella

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Gremolata, a combination of parsley, lemon zest and garlic, is typically sprinkled over osso buco. Here it adds a fresh flavour to turkey cutlets.

Ingredients

Fresh parsley

¼ cup(s), chopped

Garlic

1 clove(s), medium, minced

Dried rosemary

¼ tsp(s)

Lemon zest

1 tsp, coarsely chopped

Jennie-O Turkey Store Turkey breast tenderloins

16 oz

Roasted red peppers (packed in water)

½ cup(s), four pieces

Roasted red peppers (packed in water)

1 cup(s), (water-packed), or about 4 pieces

Part-skim mozzarella cheese

½ cup(s), shredded

Instructions

  1. Preheat the oven to 400°F; spray the broiler rack with nonstick cooking spray. In a small bowl, mix the parsley, garlic, rosemary and lemon zest.
  2. Layer turkey cutlets between 2 sheets of wax paper; pound gently to flatten slightly. Remove wax paper. Rub each turkey cutlet with parsley mixture; place a red pepper slice on each cutlet and sprinkle with cheese. Roll up gently from the wide end; secure the rolls with toothpicks. Place, seam-side down, on the broiler rack. Bake until cooked through, about 20 minutes.

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