It really doesn't much time at all to assemble. I started it about 4:15 p.m., and it was on the table for dinner by 5:30, which included 50 minutes of cooking. Not bad in my opinion.
The only tricky part was the rolling. My turkey mixture wanted to crack as I was rolling it, so I had to keep a hand on it to keep it together. Once I transferred it to the pan I cooked it in, I just shaped it together and re-pieced any cracks that had formed.
• 1 cup soft whole wheat bread crumbs
• 1/4 cup finely chopped onion
• 1 tsp minced garlic
• 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
• 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.
• On a double 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. My wax paper kept ripping, hence the double sheet recommendation. Pinch seam and ends closed. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. I would further recommend putting some aluminum foil down first, then spraying with cooking spray, because some of the cheese will leak out, leaving a dark circle on the pan around the roll.
• 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.
This post is linked to Mouth-Watering Monday, Tempt My Tummy Tuesday, Tuesday Tastes, Tuesdays at the Table, and Tasty Tuesday.