Spinach Turkey Roll Recipes

SPINACH STUFFED TURKEY ROLL REDONE

Steps:

• In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
• Stir in spinach and salt, heat through.
• Remove from heat and allow to cool.
• Add in Parmesan cheese.
• In a large bowl combine egg, bread crumbs.
• minced onion, smashed garlic, soup mix and black pepper.
• Crumble turkey over mixture and mix well.
• On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
• Spread the cooled spinach mixture to within 1 inch of the edges.
• Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
• Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
• Cover and bake at 350°F for about 50 minutes.
• Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
• Let stand 5 minutes before cutting.

SPINACH AND TURKEY PINWHEELS

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

SPINACH TURKEY WRAPS

Steps:

• Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with remaining spinach. , Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic. Refrigerate until serving.

TURKEY, CRANBERRY, AND SPINACH ROLL-UPS

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

TURKEY-SPINACH WRAPS

Steps:

• Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.