Cloaked Turkey Breast

Turkey topped with ricotta cheese mixture enclosed in a flaky pastry. Topped with cream white sauce and almonds. An elegant yet easy and positively delicious dish. I like to serve it with steamed green beans.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (6 ounce) can  sliced mushrooms, drained
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon pepper
• 1  cup part-skim ricotta cheese
• 3⁄4 cup sun-dried tomato packed in oil, drained and thinly sliced
• 3⁄4 cup parmesan cheese, grated
• 3⁄4 cup red onion, minced
• 1 1⁄2 teaspoons  minced garlic
• 1 1⁄2 teaspoons dried rosemary
• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 8  slices  smoked turkey breast, 1/4 inch thick (3 oz. each)

• Sauce

• 3  tablespoons  dried onion flakes
• 2  teaspoons dried rosemary
• 3  tablespoons dry white wine
• 1  cup  whipping cream
• 1  tablespoon flour
•  salt and pepper
• 3  tablespoons  sliced almonds

Directions

1. Combine mushrooms, salt, pepper, ricotta, tomatoes, Parmesan cheese, onion, garlic, and rosemary; set aside.
2. Separate dough into 8 rectangles.
3. Firmly press perforations to seal.
4. Place 1 turkey slice in center of each rectangle.
5. Spread 1/3 cup ricotta filling over turkey.
6. Pull four corners of dough to center of ricotta mixture.
7. Twist firmly.
8. Bake at 350 for 25-30 minutes, or until lightly brown.
9. 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.
10. Combine reserved whipping cream and flour.
11. Add to sauce in skillet.
12. Whisk until smooth.
13. Season with salt and pepper.
14. Serve sauce over turkey pastries.
15. Sprinkle with almonds.