Spinach Turkey Roll

Mmm this was pretty tasty! Mostly easy, good flavor... I say mostly easy because I had a little trouble rolling everything up. The recipe calls for you to "roll up jellyroll style." I just thought that sounded a little silly. I've never had to roll anything up "jellyroll style." But, it didn't seem so silly when it came time to do it - that wasn't the easiest thing I've ever had to do! It was definitely a two-person effort. My husband had to help me, but we got it done and it turned out great! Those potatoes you see in the second photo were paired with this recipe in my cookbook - I'll post that recipe next!

Spinach Turkey Roll
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, LLC in 2010.

Prep time: 25 minutes  Bake time: 50 minutes  Yield: 6 servings

1 cup meatless spaghetti sauce, divided
2 eggs, lightly beaten
1 cup soft whole wheat bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp 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

1. In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Combine turkey over mixture and mix well.
2. On a sheet of waxed paper, pat turkey mixture into a 12-in. x 8-in. rectangle. Sprinkle with spinach and cheese. Roll up jellyroll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
3. Bake, uncovered, at 350°F for 50-60 minutes or until a meat thermometer reads 165°F. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey.