🍽️ Crispy Turkey Rolls with Vegetable Filling

Name: Crispy Turkey Rolls with Vegetable Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 4 thin turkey cutlets (each 150-180 g); 2 tsp mustard; 100 g mushrooms; 2 spring onions; 100 g carrots; 1 clove garlic; 4 tbsp oil; 2 tsp parsley; 200 g ricotta; 8 slices breakfast bacon; 250 g pasta

747 kcal · 30 min · 4 servings

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Ingredients

4 thin turkey cutlets (each 150-180 g)
2 tsp mustard
100 g mushrooms
2 spring onions
100 g carrots
1 clove garlic
4 tbsp oil
2 tsp parsley
200 g ricotta
8 slices breakfast bacon
250 g pasta

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Pat the turkey cutlets dry with kitchen paper.
3. Spread a thin layer of mustard on one side of the cutlets.
4. Wash the mushrooms, leek, and carrots and clean them.
5. Peel the garlic and press it finely.
6. Dice the vegetables into small pieces.
7. Heat 2 tablespoons of oil in a pan.
8. Sauté the vegetables and garlic in it briefly.
9. Season the mixture with salt, pepper, and parsley.
10. Let the vegetable filling cool down briefly.
11. Stir the ricotta into the cooled vegetable mixture.
12. Distribute the filling evenly over the mustard-coated sides of the cutlets.
13. Roll up the cutlets tightly.
14. Wrap two slices of bacon around each roll.
15. Tie the rolls securely with kitchen twine.
16. Sear the rolls in the remaining heat of the pan.
17. Deglaze the pan with 500 milliliters of water.
18. Place the rolls in the water and put them in the oven.
19. Bake the rolls at 200 degrees for about 30 minutes.
20. Cook the pasta according to package instructions in salted water.
21. Slice the finished rolls before serving.
22. Serve the rolls with the pasta and the pan juices.

Nutrition per serving

kcal: 747
Protein: 64 g · Fett/Fat: 32 g · Carbs: 50 g