Turkey-lavosh roll-ups

Yield: 8 servings

Measure Ingredient
1½ pounds Skinless turkey breast
1 dash Paul Prudhomme Poultry Seasoning
½ cup Sun-dried tomatoes
4 ounces Light cream cheese (Neufchatel); softened
16 \N Fresh basil leaves
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
8 \N Lavosh rectangles; 6\" by 8\" (Armenian
\N \N Flat bread) or 8 whole-wheat tortillas

Preheat the oven to 400 degrees. Wrap the turkey breast tightly in microwaveable plastic wrap, then loosely in aluminum foil. Place in a roasting dish and bake until the juices run clear, about 1 hour. Season to taste with Paul Prudhomme poultry seasoning. Set aside to cool. Soak the sun-dried tomatoes in boiling water to cover until soft, about 10 minutes.

Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in the bowl of a food processor and reserve the remainder. Pulse the tomatoes, adding just enough of the reserved soaking liquid to form a smooth paste.

Add the cream cheese, salt, and pepper and process until smooth. To assemble, thinly slice the cooled turkey breast. Spread each lavosh rectangle with 2 tablespoons of the cream cheese mixture, then top with 3 ounces sliced turkey, 2 to 3 sun-dried tomato strips, and 2 leaves of basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal to serve. This recipe yields 8 servings.

Source: "CHEF DU JOUR - (Show # DJ-9245) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Carrie Latt Wiatt

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