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PitCraft™ Turkey Cordon Bleu Rolls

Recipe provided by Boar's Head®.

Serves 2
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
1382 calories per serving

Ingredients

> 1 lb Boar's Head Bold® PitCraft™ Slow Smoked Turkey Breast, medium cut (into 8 x 2 oz slices)
> 8 oz Boar's Head ® SmokeMaster Beechwood Smoked® Black Forest Ham , thin cut (into 8 x 1 oz slices)
> 8 oz Boar's Head ® Imported Switzerland Swiss® Cheese, thin cut (into 8 x 1 oz slices)
> 1 cup flour
> 2 eggs, beaten with 2 tablespoons of water
> 1 cup bread crumbs, Italian or Panko
> 1 cup heavy cream
> 2 oz Boar's Head ® Honey Mustard
> Salt and pepper, to taste
> Cooking spray

Steps

1
Preheat Oven to 400° F.
2
Place heavy cream in a small sauce pot and cook over low-medium heat until it is reduced by half.
3
Whisk the honey mustard into the reduced cream and season with salt & pepper. Set aside.
4
While cream is reducing, layout the Boar’s Head Bold® PitCraft™ Slow Smoked Turkey Breast slices, two at a time, slightly overlapping them with each other. You will have 4 pairs of slices.
5
Layer 1 slice of Boar’s Head® SmokeMaster Beechwood Smoked® Black Forest Ham, followed by 1 slice of Boar’s Head® Imported Switzerland Swiss® Cheese on top of each Turkey pair.
6
Roll each Turkey pair from the bottom up and refrigerate, seam side down, while you prepare the breading procedure.
7
Spray a cookie sheet with cooking spray and set aside. Place flour, egg mixture & bread crumbs into individual containers or plates. Remove the Turkey rolls from the refrigerator. Dredge in the flour, dip in the egg and coat with the bread crumbs. Place seam side down on the sprayed cookie sheet.
8
Spray each breaded turkey roll with the cooking spray and place in the pre-heated oven for 12-15 minutes or until bread crumbs are brown and cheese starts to ooze out of the sides.
9
Remove from the oven and allow to cool for 5 minutes before serving.
10
Spoon 1 Tablespoon of the Honey Mustard sauce over each Turkey Roll. Reserve extra sauce in the refrigerator for up to 3 days.

Comments

Recipe provided by Boar's Head®.

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