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Turkey and Cheese Roll Up


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  • 1 c. (2 sticks) unsalted butter, divided
  • 1 large onion, finely chopped, optional
  • 3/4 c. raw rice
  • 1 1/2 c. chicken broth
  • Pepper, to taste
  • 1/4 c. minced fresh parsley, optional
  • 10 sheets filo dough (read the box carefully for defrosting instructions)„
  • 4 oz. smoked turkey, cut into fine strips
  • 4 oz. Swiss cheese, grated (about 1 cup)
  • 4 oz. cheddar, grated (about 1 cup)



Step 1

Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper. Melt ltbs. of the butter in a large saucepan, Add the optional onion and cook for about 5 min. until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15min. or until rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley. Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeated this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used. Carefully spread the coaled rice over the filo sheets, leaving a 2in. border all around. Top the rice with the turkey and the turkey with the cheeses. Slide your hand under a short end, of the filo stack and lift up approximately 3in. of it. Fold this over once, as if you werg Majdng the first fold in a business letter. Fold the lond sides over to seal the filling. Continue folding until the strudel is all rolled up. Place the strudel on the cookie sheet scam side doWn. With a sharp knife, make several slashes in the top to let out thesteani.' -Babe for'35-40 min. or until the strudel is well browned and crisp-looking. (Sonic of the' filling may leak out into the pan, but don't worry about that) let the strude1:stand for 5 min, before you slice it

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