"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey-Cheese roll-ups with red pepper sauce Recipe

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This recipe for Turkey-Cheese roll-ups with red pepper sauce, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 14, 2007


cup orzo pasta

1 12oz jar roasted red peppers, drain

1/4 c. water

1/4 c. basil leaves

1/4 tsp salt

1/4 tsp black pepper

8 thin slices turkey breast for scaloppine (about 1 lb)

c. chive-and-onion whipped light cream cheese

cook orzo according to pkg directions and drain

meanwhile, prepare Red Pepper Sauce

place c. red peppers, water, 1/2 of the basil leaves, salt, and black pepper in blender and puree, makes about c. set aside

cut remaining red peppers into -in-wide strips.

Place turkey scaloppine on sheet of wax paper.

Evenly divide red pepper strips and remaining basil leaves among turkey.

Spoon 1 level tablespoon cream cheese on 1 end of each scaloppine.

Loosely roll each scaloppine jelly-roll fashion to enclose filling; secure with toothpick.

Heat nonstick skillet over medium-high heat until hot. Add rolls to skillet; sprinkle with tsp salt and tsp black pepper.

Cover skillet and cook 5-6 min or until rolls are browned on all sides and turkey is no longer pink.

Remove toothpicks from rolls. Divide orzo among 4 dinner plates. Arrange turkey rolls on plates with orzo; serve with pepper sauce.

Preparation Time:
Preparation Time:
15 min.




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