Turkey And Cheese Roll Up Recipes

Steps:

• In a small bowl mix together the Dijon mustard and honey until well combined.
• Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

Steps:

• Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper.
• Melt 1 tablespoon of the butter in a large saucepan. Add the optional onion and cook for about 5 minutes, until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley.
• Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used.
• Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around. Top the rice with the turkey and the turkey with the cheeses.
• Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it. Fold this over once, as if you were making the first fold in a business letter. Fold the long sides over to seal the filling. Continue folding until the strudel is all rolled up.
• Place the strudel on the cookie sheet seam side down. With a sharp knife, make several slashes in the top to let out the steam. Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking. (Some of the filling may leak out onto the pan, but don't worry about that.) Let the strudel stand for 5 minutes before you slice it with a sharp knife.

Steps:

• Mix together the cream cheese, dill, scallions, pimentos, lemon juice and black pepper.
• Place the tortillas on a clean flat work space. Spread the cream cheese mixture evenly onto the tortillas with a spatula.
• Once each tortilla is covered with the cream cheese mixture, lay about 3 pieces of lettuce on the tortilla. (For best results, use the lettuce leaves without the tough center ribs. This will allow you to more easily roll up the tortillas.)
• Lay about 2 slices of ham and 2 slices of turkey on each topped tortilla. Place the tomato slices down the centers of the topped tortillas.
• Starting at one edge, tightly roll up each topped tortilla; secure each with several toothpicks.
• Cut each tortilla roll-up into about 7 pinwheels.
• Chill until you're ready to serve.

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

Steps:

• Spread tortillas with reduced-fat cream cheese; top with turkey.
• Place lettuce on bottom halves of tortillas; roll up, starting at bottom edges.
• Cut each into 4 slices.