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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My husband doesn't care much for garlic, so I use elephant garlic, which is milder. He never mentions the garlic being too strong in this recipe, so we're both satisfied with the results. -Delia Kennedy of Deer Park, Washington Ingredients:
1 cup meatless spaghetti sauce, divided |
2 eggs, lightly beaten |
1 cup soft whole wheat bread crumbs |
1/4 cup finely chopped onion |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon ground mustard |
1 pound lean ground turkey |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well.
2. On a sheet of waxed paper, pat turkey mixture into a 12-in. x 8-in. rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
3. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 165°. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey. Yield: 6 servings.
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