Spinach Turkey Roll

6 servings

This dish is more complicated than most but well worth the effort.

• 1 1/4 pounds Ground Skinless Turkey Breast
• 3/4 cup dry bread crumbs
• 3/4 cup finely chopped onions
• 4 fl. ounces Egg Beaters (or 2 eggs)
• 1/4 cup catsup (or tomato sauce)
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dried oregano
•    salt and pepper
• 1 10 oz. package frozen chopped
     spinach, thawed, drained
• 3/4 teaspoon garlic salt
• 6 ounces lowfat sharp cheddar
     cheese, shredded
• 2 medium, chopped carrots

Heat oven to 350°. Grease jelly roll pan (15 1/2 X 10 1/2 X 1 inch). Mix turkey, bread crumbs, onion, eggs, tomato sauce, mustard, worchestershire, oregano, salt and pepper in a medium bowl.

Pat turkey mixture into a 10 x 8-inch rectangle of heavy duty aluminum foil Arrange spinach and carrots on turkey mixture to within ½-inch of edges. Sprinkle with garlic salt and cheese.

Roll up rectangle carefully, beginning at the 8-inch side, using foil to lift. Press edges and ends of roll to seal. Place seam side down on pan (discard foil). Bake 1 hour 10 minutes. Drizzle with catsup, bake 15 minutes more.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!