Cloaked Turkey Breast
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 170.09 g can sliced mushrooms, drained
- 3.69 ml salt
- 3.69 ml pepper
- 236.59 ml part-skim ricotta cheese
- 177.44 ml sun-dried tomato packed in oil, drained and thinly sliced
- 177.44 ml parmesan cheese, grated
- 177.44 ml red onion, minced
- 7.39 ml minced garlic
- 7.39 ml dried rosemary
- 2 (453.59 g) can refrigerated crescent dinner rolls
- 8 slice smoked turkey breast, 1/4 inch thick (3 oz. each)
-
Sauce
- 44.37 ml dried onion flakes
- 9.85 ml dried rosemary
- 44.37 ml dry white wine
- 236.59 ml whipping cream
- 14.79 ml flour
- salt and pepper
- 44.37 ml sliced almonds
directions
- Combine mushrooms, salt, pepper, ricotta, tomatoes, Parmesan cheese, onion, garlic, and rosemary; set aside.
- Separate dough into 8 rectangles.
- Firmly press perforations to seal.
- Place 1 turkey slice in center of each rectangle.
- Spread 1/3 cup ricotta filling over turkey.
- Pull four corners of dough to center of ricotta mixture.
- Twist firmly.
- Bake at 350 for 25-30 minutes, or until lightly brown.
- In a small skillet, combine dried onion flakes, rosemary, wine, and most of whipping cream, reserving 2 tablespoons Heat on high, stirring constantly, until liquid boils.
- Combine reserved whipping cream and flour.
- Add to sauce in skillet.
- Whisk until smooth.
- Season with salt and pepper.
- Serve sauce over turkey pastries.
- Sprinkle with almonds.
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RECIPE SUBMITTED BY
I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.