Print Options:

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
Steps:
1

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.

2

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

3

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.

4

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

5

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:
6

Makes about 24 pieces