Friday, September 9, 2011

Creamy Turkey and Pork Roll-ups

Ok. So I admit the idea for this recipe came from Mr. Food on the noon-time news. But, as always, I have put a spin on the original basic, simple entree, and made a tastier, less simple version. I think this is a great combination dish as we wind down summer and segway into autumn’s heavier meals. 

This can be served with sides as a meal or in mini versions as hors d'oeuvres. You can easily control the portions with your meat selections, also. 

You will need: 
  • 6 oz. pork chops or pork loin cut into 4 thin slices 
  • 1 coarsely chopped or sliced roasted red pepper 
  • 1 coarsely chopped or sliced roasted green pepper 
  • 4 oz. low fat cream cheese 
  • 1/8 c. basil pesto 
  • 4 (or 8) slices of smoked turkey 
  • 1/4 c. shredded parmesan cheese 
  • 3/4 c. crumbled light cheese flavored potato chips 
  • fresh basil, garlic, rosemary and thyme (optional) 

Toss in olive oil and place coarsely chopped or sliced roasted red and green pepper on a non-stick baking sheet. Sprinkle a handful of finely chopped fresh basil, garlic, rosemary and thyme over the peppers. Roast in the oven at 400 degrees F. 

While the peppers are roasting remove your cream cheese from the refrigerator. Place the cream cheese in a small-medium mixing bowl to soften. 

Remove the roasted peppers and herbs from the oven. You can sauté the peppers and herbs in a skillet if preferred. Stir the basil pesto into your cream cheese, then add all the contents from the baking sheet into bowl. Mix to the point of coating the peppers. 

Spread your cream cheese and pepper mixture down the center of one side of each piece of turkey and pork. 

Layer the pork onto the turkey. You should have from bottom to top: turkey, pepper mix, pork, pepper mix. Sprinkle the parmesan cheese evenly over the top layer of the cream cheese and pepper mixture. 

Now let’s roll! If your turkey slices are wide enough you can tuck in the edges. If your turkey slices are not long enough add a second slice. Secure your turkey/pork roll with a couple wooden toothpicks each. 

Place your crumbled potato chips (or Italian bread crumbs) in a bowl. Dip each meat roll into the bowl lightly coating the turkey slices. 

Bake on a cookie sheet for about 45 minutes at 350 degrees F, or follow the baking directions on the pork, since it is the only raw portion. 

Voila! Entree or hors d’oeuvre.

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