Turkey Roll Up Recipe

Prepare filling

In a medium bowl, combine softened cream cheese, prepared pesto, chopped sun-dried tomatoes, lemon zest, salt, and black pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning as needed.

Prepare vegetables & herbs

Wash and pat dry baby spinach and basil leaves. Peel cucumber and cut lengthwise into 12 long, thin strips (about 1/4" wide). Cut red bell pepper into 12 similar thin strips. Set aside.

Assemble roll-ups

Lay one slice of turkey flat on a clean work surface with the shorter edge toward you. Spread approximately 1 tablespoon of the cream cheese mixture evenly over the turkey, leaving a 1/2" border along one long edge. Place 2 spinach leaves, 1 basil leaf, 1 strip cucumber, and 1 strip red pepper lengthwise near the edge closest to you. Fold the closest edge over the fillings and roll tightly away from you to form a neat cylinder. Secure with a toothpick if desired. Repeat with remaining turkey slices and filling. (Makes ~12 roll-ups.)

Chill (optional)

For firmer slices and cleaner presentation, place assembled roll-ups seam-side down on a tray, cover with plastic wrap, and chill in the refrigerator for 20–30 minutes before serving. Otherwise serve immediately.

Arrange mixed salad greens on a serving platter. Whisk together olive oil, lemon juice and coarse sea salt; drizzle over greens and toss lightly.

Place turkey roll-ups on the dressed greens. Remove toothpicks before eating or leave in for hors d'oeuvre service. Serve chilled or at room temperature.

Leftovers: Store roll-ups in an airtight container in the refrigerator for up to 2 days. If stored assembled, place a piece of parchment between layers to prevent sticking.