Spinach Turkey Roll
This dish is more complicated than most but well worth the effort.
- 1 1/4 pounds Ground Skinless Turkey Breast
- 3/4 cup dry bread crumbs
- 3/4 cup finely chopped onions
- 4 fl. ounces Egg Beaters (or 2 eggs)
- 1/4 cup catsup (or tomato sauce)
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried oregano
- salt and pepper
- 1 10 oz. package frozen chopped
spinach, thawed, drained
- 3/4 teaspoon garlic salt
- 6 ounces lowfat sharp cheddar
- 2 medium, chopped carrots
Heat oven to 350°. Grease jelly roll pan (15 1/2 X 10 1/2 X 1 inch). Mix turkey, bread crumbs, onion, eggs, tomato sauce, mustard, worchestershire, oregano, salt and pepper in a medium bowl.
Pat turkey mixture into a 10 x 8-inch rectangle of heavy duty aluminum foil Arrange spinach and carrots on turkey mixture to within 1/2-inch of edges. Sprinkle with garlic salt and cheese.
Roll up rectangle carefully, beginning at the 8-inch side, using foil to lift. Press edges and ends of roll to seal. Place seam side down on pan (discard foil). Bake 1 hour 10 minutes. Drizzle with catsup, bake 15 minutes more.
Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.
Amount Per Serving:
Calories 284 - Calories from Fat 67
Percent Total Calories From: Fat 23%, Protein 49%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 71mg, Sodium 516mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 35g, Vitamin A 10552 units, Vitamin C 17 units, Calcium 0 units, Iron 3 units