Air Date: 8-26-08
4 boneless, skinless turkey cutlets, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) deli ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 (26-ounce) jar tomato-and-basil pasta sauce
Sprinkle turkey cutlets evenly with salt and pepper. Top each cutlet with even amounts of ham, provolone, sage, and garlic powder. Roll up and secure with toothpicks.
In a large skillet, melt butter over medium-high heat. Brown roll-ups in butter, stir in pasta sauce, and bring to a boil. Cover, reduce heat to medium-low, and cook 12 minutes, or until no pink remains in turkey.
SERVING TIP: Serve this with cooked pasta so you can enjoy the flavorful sauce.