Blue Cheese Turkey Rolls Food

BLUE CHEESE-STUFFED TURKEY BURGERS

Steps:

• In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.;

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS

Steps:

• Combine butter and cheese on baking pan.
• Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
• Cut biscuits into fourths, then toss in butter mixture.
• Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

TURKEY-AND-CHEESE ROLL-UP

Steps:

• Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper.
• Melt 1 tablespoon of the butter in a large saucepan. Add the optional onion and cook for about 5 minutes, until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley.
• Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used.
• Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around. Top the rice with the turkey and the turkey with the cheeses.
• Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it. Fold this over once, as if you were making the first fold in a business letter. Fold the long sides over to seal the filling. Continue folding until the strudel is all rolled up.
• Place the strudel on the cookie sheet seam side down. With a sharp knife, make several slashes in the top to let out the steam. Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking. (Some of the filling may leak out onto the pan, but don't worry about that.) Let the strudel stand for 5 minutes before you slice it with a sharp knife.

ROAST BEEF AND BLUE CHEESE ROLL-UP

Steps:

• Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
• Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
• To serve, trim the ends and halve the rolls, crosswise.

PROSCIUTTO-WRAPPED TURKEY ROLL

Steps:

• Beat the cream cheese, mustard and lemon juice together in a bowl, then season with a little salt and pepper and set aside.
• Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out to a rectangle about 3cm thick, trimming the edges to neaten it up. You can reserve this trimmings to use in another recipe, such as a turkey curry.
• Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, overlapping the slices to make a rectangular shape larger than the turkey, then place 8 sage leaves all the way down the centre of the prosciutto in a line, lengthways. Lay the turkey, skinned-side down, on the prosciutto and spread liberally with the cheese mixture. Use the edge of the baking parchment to lift and roll the prosciutto and turkey, tucking and rolling it as you would a roulade, to form a long log. Tie at intervals with string. If chilling, wrap well in cling film and put in the fridge. Can be prepared up to this point, then chilled for up to two days.
• To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film and put the turkey roll seam-side down on a baking tray. Brush with a little oil and roast for 1 hr, or until the prosciutto has crisped up and the meat is cooked all the way through (a digital probe should read at least 70C). Scatter over additional sage leaves, if you like, and leave to rest for at least 15 mins before carving.

TURKEY AND BLUE CHEESE MEATBALLS

Steps:

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
• Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, parsley, Italian seasoning, pepper, and chili powder. Mix well.
• Roll the mixture loosely into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

BUFFALO TURKEY BURGERS WITH BLUE CHEESE GRAVY - RACHAEL RAY

Steps:

• In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
• Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
• In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
• To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.

BLUE CHEESE-STUFFED TURKEY BURGERS

Steps:

• In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey.
• Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through.
• Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.

BLUE CHEESE AND BEEF ROLL-UPS

Steps:

• Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.
• Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.

HAM, TURKEY, AND CREAM CHEESE CRESCENT ROLL-UP

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet with olive oil spray. Roll out the crescent dough and shape it into one sheet, pressing out any holes or perforations to make it complete.
• In a medium bowl, mix together the cream cheese, laughing cow cheese, bacon pieces, and pepper.
• Spread mixture evenly onto the crescent roll dough, making sure you go as close to the edges as possible.
• Lay out the 8 slices of ham, covering as much space as possible without overlapping. Lay out the 4 slices of turkey in the middle in a horizontal line.
• Carefully take the bottom edge of the dough and start to fold it over. Use both hands to get both sides done at the same time so the entire length of it rolls up evenly. Roll it up into a "log" shape.
• Move log into the middle of the pan and squish the ends down so that they are closed up and no cream cheese filling comes out while cooking.
• Spray the top of the log lightly with more olive oil spray and bake for 15-20 minutes until golden brown. Slice width-wise into little "rollups," whatever thickness you chose, and serve.

CORDON BLEU SANDWICHES

Steps:

• Heat oven to 400°F.
• Mix mayo and mustard until blended; spread onto cut sides of rolls.
• Fill with meats and cheese. Wrap individually in foil.
• Bake 20 min.