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Turkey Spirals

This Mediterranean-inspired appetizer features lean Ontario turkey scaloppine rolled into a spiral and filled with creamy goat cheese, savoury red pepper and grated Parmesan.

 2 lbs (1 kg) Ontario turkey scaloppine (about 4 large pieces)
 ½ cup (125 mL) freshly grated Parmesan cheese
 1 tbsp (15 mL) all purpose flour
 ¼ tsp (1 mL) fresh cracked pepper
 3 oz (75 g) goat cheese
 1 ¼ cups (300 ml) 1 jar roasted peppers, drained and dried
 2 tbsp (30 mL) olive oil

Arrange a piece of turkey between 2 sheets of plastic wrap or waxed paper and pound with a meat tenderizer or rolling pin until about 1/4 inch (1.5 mm) thick. They may already be this thick when purchased – if so, this step will be unnecessary. Repeat with remaining pieces. Set aside.


In shallow dish or rimmed plate combine Parmesan, flour and pepper. Set aside.


Working with one piece of turkey at a time; spread goat cheese over turkey. Top with a single layer of roasted red pepper. Starting with wide edge, roll up, jellyroll style. Secure roll with toothpicks at each end if necessary. Repeat with remaining turkey.


Brush each roll with olive oil. Roll in Parmesan mixture until completely coated.


Arrange turkey rolls on a rack fitted in a rimmed baking sheet. Bake in the centre of a 400 F (200 C) oven until golden on the outside and turkey is cooked all the way through, about 15 minutes. Let cool completely before slicing about 1 1/2 inches (4.25 cm) thick. Serve immediately or serve cold

Cook's Notes:

Makes about 24 pieces