Turkey Club Roulades
3/4 pound fresh asparagus, trimmed
8 turkey breast cutlets (about 1 pound)
1 tablespoon Dijon-mayonnaise blend
8 slices deli ham
8 slices provolone cheese
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
8 Bacon strips
Sauce:
2/3 cup Dijon-mayonnaise blend
4 teaspoons 2% milk
1/4 teaspoon poultry seasoning
Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon. Cook roulades in a large skillet over medium-high heat for 12-15 minutes, turning occasionally, or until bacon is crisp and turkey is no longer pink. Combine sauce ingredients; serve with roulades. Makes 8 servings.
.
.