Filled turkey rolls from the oven

Name: Filled turkey rolls from the oven
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml) roasted peppers; 1 Onion; 1 Garlic clove; 125 g Mozzarella; 4 thin turkey escalopes (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Pesto (glass); 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) strained tomatoes; 1 TEASPOON dried Italian herbs; 1 pinch Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml) roasted peppers
1 Onion
1 Garlic clove
125 g Mozzarella
4 thin turkey escalopes (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Pesto (glass)
2 TABLESPOONS Olive oil
1 can(s) (425 ml) strained tomatoes
1 TEASPOON dried Italian herbs
1 pinch Sugar
7-10 Tbsp wooden skewers

Directions

1
Drain the peppers and cut them into strips. Peel onion and garlic and chop finely. Cut cheese into 8 slices.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash cutlets and pat dry. Season with salt and pepper. Spread 1 teaspoon of pesto on each cutlet and spread half of the paprika on top.
3
Roll up and fix with wooden skewers.
4
Heat the oil in a frying pan. Brown the rolls in it all around, take them out. Sauté the onion and garlic in hot frying fat. Stir in tomatoes and dried herbs and bring to the boil. Season with salt, pepper and sugar.
5
Spread the tomato sauce and the rest of the paprika in an ovenproof dish. Put the rolls into it. Cover with mozzarella. Bake in a hot oven for about 10 minutes. Ciabatta goes well with it.