Title: Turkey-Lavosh Roll-Ups
Categories: Dujour09
Yield: 8 servings

1 1/2 lb Skinless turkey breast
1 ds Paul Prudhomme Poultry
-Seasoning
1/2 c Sun-dried tomatoes
4 oz Light cream cheese
-(Neufchatel); softened
16 Fresh basil leaves
1/2 ts Salt
1/2 ts Freshly-ground black pepper
8 Lavosh rectangles; 6" by 8"
-(Armenian
Flat bread) or 8 whole-wheat
-tortillas

Preheat the oven to 400 degrees. Wrap the turkey breast tightly in
microwaveable plastic wrap, then loosely in aluminum foil. Place in a
roasting dish and bake until the juices run clear, about 1 hour. Season to
taste with Paul Prudhomme poultry seasoning. Set aside to cool. Soak the
sun-dried tomatoes in boiling water to cover until soft, about 10 minutes.
Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in
the bowl of a food processor and reserve the remainder. Pulse the tomatoes,
adding just enough of the reserved soaking liquid to form a smooth paste.
Add the cream cheese, salt, and pepper and process until smooth. To
assemble, thinly slice the cooled turkey breast. Spread each lavosh
rectangle with 2 tablespoons of the cream cheese mixture, then top with 3
ounces sliced turkey, 2 to 3 sun-dried tomato strips, and 2 leaves of
basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal
to serve. This recipe yields 8 servings.

Source: "CHEF DU JOUR - (Show # DJ-9245) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Carrie Latt Wiatt

Converted by MM_Buster v2.0l.