University of Illinois Extension

Spinach Filled Turkey Roll

1 ½ lb ground turkey, uncooked
½ c finely chopped onion
1 c low-sodium tomato sauce
2 slices wheat bread, crumbled
5/8 c egg beaters (OR 1 whole egg + 2 egg whites, slightly beaten) 1 tsp dry mustard
½ tsp salt (optional)
½ tsp dried oregano leaves
½ tsp garlic powder
10 oz pkg frozen chopped spinach
—thawed, drained, & squeezed dry
½ c shredded mozzarella cheese

Heat oven to 350oF.  Combine turkey, onion, ¼ c tomato sauce, bread crumbs, eggs, dried mustard, oregano, garlic powder, and salt; mix thoroughly.  On sheet of foil, pat mixture to a 12 x 18-in rectangle.
Spread spinach over meat mixture; sprinkle with cheese.  Starting with 18-in side, roll up (lift foil to help the rolling process).  Place roll seam down on foil in ungreased 15 x 10-in jelly roll pan or on a cookie sheet.  Bake at 350o for 55-65 minutes.  Let stand 10 minutes before serving.  Heat remaining tomato sauce; serve with turkey roll

Nutritional Information: Servings: 6, Amount/Serving: Calories 343, Total Fat 14g, Sat. Fat 5g, Cholesterol 127mg, Sodium 604mg, Total carbohydrates 14g, Sugars 11g, Dietary Fiber 4g, Protein 39g, Calcium 190mg, Vitamin D 12 IU