Ingredients:

10 turkey breast cutlets, about 1/4” thick

1 cup sautéed mushrooms (cooked with olive oil, salt and garlic)

1 cup cooked spinach, well drained and squeezed dry

3 TBSPs Grated Parmigiano 

4 hard boiled eggs

10 slices of prosciutto

Salt, pepper and garlic powder to taste

Olive oil as needed

3 Oz white wine

Fresh rosemary

1.5 lbs baby potatoes, washed and cut in half

Cheese cloth

Directions:

Begin by blending spinach, mushrooms, grated cheese, some fresh rosemary, and seasonings in a food processor. Set aside.

Place (washed) cheesecloth on a clean surface.

Add five (5) prosciutto slices, side by side, on the cloth.

Repeat with leftover prosciutto by forming another layer below the first.

Line five (5) Turkey cutlets, also side-by-side and slightly overlapping, over top prosciutto layer.

Add another layer with the five (5) leftover cutlets over the bottom prosciutto layer.

You’ll want to end up with a uniform rectangle of meat with no exposed gaps. 

Cut off any extra cheesecloth.

Carefully spread all of the blended vegetables over the meat, leaving a one inch undressed border.

Place the hard boiled eggs, one in front of the other, in the center of roll.

With the help of the cheesecloth, carefully begin rolling meat and filling onto itself, jelly roll style.

Twist cloth ends tightly and fold under roll.

Grease a baking pan with two (2) TBSPs olive oil.

Place turkey roll in the center.

Dress potatoes with three (3) TBSPs olive oil, salt, pepper, garlic powder and fresh rosemary to taste.

Mix well.

Add potatoes around turkey roll.

Pour wine over top of roast only.

Bake in preheated 375F oven for 50-60 minutes, until roast and potatoes are golden.

TIPS:

You can substitute chicken, pork or veal for the turkey cutlets.

Make sure to fully drain the spinach and squeeze all the liquid out. 

You can substitute the prosciutto with thin sliced pancetta or bacon.