1

Preheat oven to 375°F. Spray large rimmed baking sheet with non-stick spray.

2

To make stuffing, heat 1 tablespoon oil in medium skillet over medium heat. Add leek, shallot, garlic, and rosemary and cook, stirring occasionally, until leek softens, about 5 minutes. Remove pan from heat and cool. Combine leek mixture, parsley, remaining 1/2 tablespoon oil, and 1/4 teaspoon salt in food processor and pulse until finely chopped.

3

Working with one at a time, place turkey breast half on cutting board, smooth side down. Holding knife parallel to board, slice meat horizontally, stopping about 3/4 inch from edge (don’t cut all the way through). Open up turkey like a book and cover with 2 large sheets of plastic wrap. With heavy rolling pin, pound turkey until about 3/4-inch thick. Discard plastic wrap.

4

Sprinkle both sides of turkey breasts with remaining 1 teaspoon salt and the pepper and spread evenly with filling, leaving a 1/2-inch border. Starting with one long side, roll up each turkey breast jelly- roll style. Place turkey breasts seam side down and cover top with pancetta, overlapping slices slightly. With kitchen string, tie turkey breasts tightly at 1 1/2-inch intervals.

5

Place turkey in prepared pan and roast until instant-read thermometer inserted into breast registers 165°F, 1 hour–1 hour 10 minutes. Let stand 10 minutes. Cut and discard string; carve each turkey breast half into slices.

6

Serving size: about 2 slices