Baked Turkey Caprese Roulade

This whole idea came about because there was some spinach and Basil Pesto in the fridge, as well as a handful of baby bocconcini. I wanted lasagne, but had no noodles...so I improvised and used turkey scallopini instead, and boy was it yummy.

The caprese is the combination of basil, tomato and bocconini, with a few twists!

The other bonus was that I also used up the  Basic Tomato Sauce that had been defrosted for another meal.

Not a classic summertime meal, but oh so yummy, and so worth having the oven on...

Combine:

1/4 cup of spinach and Basil Pesto
1/4 cup finely chopped sundried tomatoes
1/2 teaspoon ground black pepper

Lay the turkey scallopini out on a tray, and lightly season with salt and pepper.

I used:

4 scallopini

Divide the sundried tomato and pesto mixture between the pieces of turkey, and spread it over the meat, leaving a small border around each.

Lay some halved baby bocconcini down the centre of each piece.

Roll each piece of turkey up, and place seam side down in an ovenproof dish that has a thin layer of Basic Tomato Sauce  on the bottom.

Pour the remaining Basic Tomato Sauce over and around the turkey rolls. I used about:

1 1/2 cups Basic Tomato Sauce altogether.

Sprinkle with:

1/2 cup grated Parmesan
1/2 cup torn baby bocconcini

Bake at 350F until the sauce is bubbling, the cheese is melted and golden and it is hot in the middle.

This should take about 45 minutes.







Serve, along with pasta or crusty bread to mop up the sauce.

• Baking the turkey rolls in tomato sauce helps to keep them moist. The pesto and cheese in the middle does the same thing.
• If you do not have baby bocconcini, use regular ones; slice them. You can also use grated mozzarella, or any other nice melting cheese such as goat cheese, Swiss cheese, havarti or asiago.
• The pesto I used was made with half spinach and half basil...that being said any type of pesto can be used. Tapenade could be used as well.
• The roulades can be assembled ahead of time, and kept well wrapped, either in the fridge or freezer.
• Instead of turkey scallopini, try thinly sliced chicken, beef, pork, veal or even cooked lasagne noodles if you want to keep this vegetarian.
• The turkey roulades can be well chilled and then breaded and pan seared and finished off in the oven for a different result. You would have a crispy, crunchy outside and a gooey, cheesy inside. Serve the tomato sauce on the side.