Ingredients
- 2 lb Turkey Breast, pounded thin
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¼ tsp Cento Italian Seasoning
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), finely chopped
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), finely chopped
- ½ cup Feta Cheese
- 1 tsp Fresh Rosemary, finely chopped
Directions
Preheat oven to 375°F. Start by laying turkey breasts flat on a surface, slightly overlapping to form a row. Season with salt, pepper, and Italian seasoning. Create three rows by adding Greek pitted olives, finely chopped sundried tomatoes, and Feta cheese. Sprinkle fresh rosemary across the entire surface. Carefully roll the breast to form a log, securing the ends with toothpicks or butcher twine. Bake in a preheated oven at 375°F until the turkey reaches an internal temperature of 165°F. Serves 4-6.
