Turkey and Cheese Roll-Ups With Red Pepper Sauce

“Turkey cutlets with a cheesy center and a zesty pepper sauce - Yum!”

Ingredients Nutrition

  • 34 cup orzo pasta
  • 1 (12 ounce) jar roasted red peppers, drained
  • 13 cup basil leaves (reserve 16 large basil leaves from sauce)
  • 1 lb turkey breast, scaloppine (sliced into 8 thin slices)
  • 12 cup whipped light chive & onion cream cheese
  • 12 teaspoon salt
  • 12 teaspoon black pepper


  1. Heat 2 quart saucepan of salted water to boiling over high heat. Add orzo and cook as labe directs. Drain.
  2. Red Pepper Sauce:
  3. Place 3/4 c red peppers in blender. Add 1/4 cup water, 1/4 c basil leaves, 1/4 tsp salt and 1/4 tsp black pepper.
  4. Blend until puteed but not completely smooth. Set aside (makes about 3/4 cup).
  5. Cut remaining red peppers into 1/2 inch wide strips. Place turkey scaloppines on a sheet of waxed paper. Evenly divide red pepper strips and remaining basil leaves among turkey. Spoon 1 level tabelspoon of cream cheese on 1 end of each scaloppine. Loosely roll each scaloppine jelly-roll fashon to enclose filling; secure with a toothpick.
  6. Heat nonstick 10" skillet over medium high heat until hot. Add rolls to skillet; sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. COver skillet and cook 5-6 minutes or until rollsa re browned on all sides and turkey is no longer pink, turning once.
  7. Remove toothpicks from rolls. Divide orzo among 4 dinner plates and arange turkey rolls on plates with orzo; serve with pepper sauce.

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